Meatless But Hearty Anyway

Dinner: Italian and Mexican tastes blend in egg and pepper sandwich.

In The Kitchen

March 31, 2002|By Renee Enna | Renee Enna,Special to the Sun

A meatless specialty created by Italian Catholics is the venerable pepper and egg sandwich, sometimes featured as a Friday special at restaurants and hot dog joints.

This take on the sandwich gets the colors of Italy with red and green bell peppers. But it also includes a nod to Mexico in the form of jalapeno peppers.

The recipe uses Italian rolls, easy to find at the supermarket and soft enough to make this easy to eat. Other options would include Italian bread, focaccia or even warmed flour tortillas.


Three Pepper and Egg Sandwich

Giardiniera salad

Chianti for the grown-ups, juice for the kids



* Take advantage of good herb blends. Mix them with olive oil to create quick seasoned pastas and vegetables.

* Don't have a non-stick pan? Spray the skillet with vegetable spray for easy cleanup.

Renee Enna is a writer for the Chicago Tribune.

Three Pepper and Egg Sandwich

Preparation time: 25 minutes

Cooking time: 12 minutes

Yield: 4 sandwiches

3 tablespoons olive oil

2 small onions, diced

1 each, thinly sliced: green and red bell pepper

1 clove garlic, minced

8 eggs, gently beaten

1 tablespoon each: Italian herb blend, minced; jalapeno pepper

salt, freshly ground pepper

to taste

4 sliced Italian rolls or bread of choice

3 tablespoons butter, about

1/3 cup freshly grated Parmesan cheese

Heat 2 tablespoons of the olive oil in large skillet over medium heat; cook onion, bell peppers and garlic until soft, about 6 minutes. Remove pepper mixture to bowl; cover to keep warm.

Heat broiler. Whisk eggs with herb blend in bowl; set aside. Add remaining tablespoon of the olive oil to pan. Add jalapenos; cook 2 minutes. Add eggs to pan; tilt pan to cover bottom evenly with eggs. Cook, lifting edges so eggs are uniformly set. Season with salt and pepper.

Meanwhile, butter rolls; toast under broiler, about 1 minute. When eggs are set, divide among 4 roll bottoms. Add pepper mixture. Top sandwiches with cheese and roll tops.

Nutritional information per serving: 545 calories, 55 percent of calories from fat, 34 grams fat, 12-grams saturated fat, 455 milligrams cholesterol, 720 milligrams sodium, 39 grams carbohydrate, 22-grams protein, 3.2 grams fiber

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