Rockin' Peppers and Eggs Recipe
When I was fresh out of high school in Jersey (properly pronounced Joy’ zee) I was invited to dinner at a friend’s house. Her (Italian) mom was serving peppers and eggs. I was delighted; I rarely eat breakfast but love breakfast for dinner.
I was caught by surprise when I was served scrambled eggs with green peppers in a hoagie roll. It was absolutely delicious! It seems Philadelphians and Jerseyites can make a sandwich out of anything—and the bigger the better!
A Whole Buncha Years Later
A few years ago a colleague and I were having lunch at a local pizza joint. When I saw Peppers and Eggs on the menu I hopped on it. I hadn’t had one since 1975 and was looking forward to it. It was everything I remembered. When I went into the restaurant’s website recently, I noticed they’ve taken it off the menu. Bummer. Was I the only one who scarfed up this delicacy in an effort to recapture some salivary memories?
Whatever. All is not lost. I had some leftover hoagie rolls and a hankerin’ for peppers and eggs so I went to town, figuratively speaking.
One thing you need to know about me as a cook is I’m always adding to recipes or improvising, depending on what I have on hand or sounds like it’ll be yummy. Some of my best dishes have come by combining flavors and textures to satisfy my don’t-bore-me palate.
Normally, I’ll consult the Internet or one of my many cookbooks to get the base of a recipe. I didn’t do so with this one. It’s a complete wing-it job on my part and it came out even better than my taste buds imagined.
I now share my version of Peppers and Eggs with you, my readers who love tasty food and may be in need of a new recipe. This is easy and is perfect for the working mom or the single person who wants to eat well but doesn’t have a lot of time or doesn’t want to go through the effort to cook a fang-dangled meal for one.
Since this was the first time I’d attempted to make Peppers and Eggs, I overestimated the amount of ingredients needed. I knew I wanted to add to the basic recipe and that I needed to fill a hoagie roll. What I ended up with was not enough for two, but too much for one. So, I wrapped up what didn’t fit in the hoagie roll and had the filling for breakfast the next day. Not a problem—I love leftovers!
However, I’ve pared this recipe down to one serving. You’ll have to multiply the quantities to fit the number of people you intend to serve.
Are you ready for salivary orgasm?
- 1 whole wheat hoagie roll
- 3 eggs
- 3 slices sweet onion, diced
- 1/4 green pepper, diced
- 2 oz. button (white) mushrooms, sliced
- 2 oz. fresh spinach, (about 2 handfuls), torn
- 1 tbsp fat-free milk
- 1 tbsp extra virgin olive oil
- 1 oz. Asiago cheese, grated
- salt and black pepper, to taste
What You'll Need
- Non-stick skillet (*Teflon-free; See below for more info)
- Chopping board
- Sharp knife
- Fork or Whisk
- Cookie sheet
- Heat olive oil in a non-stick pan on medium heat. Add onions, peppers, and mushrooms. Saute until slightly softened but still crunchy.
- While the veggies are sauteing, break eggs into a bowl. Add the salt, black pepper, and milk to the eggs, whisking until well-blended and frothy. Set aside.
- Add spinach to the pan of veggies and let wilt. Gently mix with onions, peppers, and ‘shrooms.
- Pour the egg mixture into the pan. Let it sit until the eggs start to bubble, then gently scramble with a fork or spatula.
- Slice the hoagie roll lengthwise, making sure not to cut all the way through. Leave the ends intact, as well. You want to create a boat for the egg mixture. Place roll on a baking sheet.
- Spoon the eggs and veggies into the hoagie roll.
- Top with grated Asiago cheese.
- Bake in oven at 350° until cheese has melted.
- Remove from oven and let cool slightly.
- Cut in half, plate, and enjoy!
Have you ever had peppers and eggs?
A Word About Non-Stick Cookware
Teflon coated cookware has been on the market since 1954. At the time, and for many years thereafter, Teflon cookware seemed to be the greatest invention since sliced bread.
Teflon was actually invented by accident in 1938, by Dr. Roy Plunkett who was a scientist employed by DuPont. Does that raise a flag with you? Apparently, Plunkett was assigned to develop an alternative to refrigerants. He experimented with a gas called tetrafluoroethylene and stored it in pressurized cylinders. It was later discovered the gas had solidified and turned into a waxy substance called polytetrafluoroethylene resin (PTFE) and Teflon was born.
According to The American Cancer Society, “The major health effect linked with Teflon is the potential release of dangerous fumes from coated pans that are overheated. These fumes can cause flu-like symptoms in humans (a condition know as polymer fume fever) and can be fatal to birds.”
I don’t know about you, but I’d rather not take the risk. There are other forms of non-stick cookware on the market today that are better alternatives. Consider stainless steel, glass, ceramic, or green non-stick cookware. Throw out all your Teflon coated pots and pans, especially if they’re scratched.
Rockin' Peppers and Eggs
Calories from fat
Whole wheat hoagie roll
3 slices sweet onion
1/4 green pepper
2 oz. button mushrooms
2 oz. fresh spinach
1 tbsp fat-free milk
1 tbsp extra virgin olive oil
1 oz. Asiago cheese
Salt and black pepper
Always use fresh, organic ingredients if possible. I’ll bet many of you can pull most of the items needed for this dish from your back yard gardens. Here, I must apologize. I didn’t have fresh mushrooms when I made this recipe, so I used a can of button mushrooms that I had on hand for instances such as this.
Although this recipe may seem to have high caloric content, remember that the calories in eggs are packed with protein and omega-3 fatty acids. Extra virgin olive oil is an excellent source of omega-3s as well. All in all, this dish is very healthy.
The next time you’re in a pinch and don’t know what to make for dinner, try this recipe. It’s quick, easy, and oh so delicious!
Happy eating! (Please go back to the top and rate this recipe. Much appreciated!)
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Questions & Answers
© 2015 Shauna L Bowling