Rockin' Peppers and Eggs Recipe

Updated on January 21, 2017
bravewarrior profile image

Shauna loves food that tantalizes the taste buds. She experiments with textures and flavors when creating dishes from scratch.

Please come back and rate this recipe

4.9 stars from 10 ratings of Rockin' Peppers and Eggs

Introduction

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!

My version of a traditional Peppers and Eggs recipe amped up with lots of flavor
My version of a traditional Peppers and Eggs recipe amped up with lots of flavor | Source

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 left over 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 cook books 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?

Let’s begin.

Cook Time

Prep time: 10 min
Cook time: 15 min
Ready in: 25 min
Yields: Single serving

Ingredients

  • 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)
  • Bowl
  • Chopping board
  • Sharp knife
  • Fork or Whisk
  • Spatula
  • Cookie sheet

Directions

  1. Heat olive oil in non-stick pan on medium heat. Add onions, peppers, and mushrooms. Saute until slightly softened but still crunchy.
  2. 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.
  3. Add spinach to the pan of veggies and let wilt. Gently mix with onions, peppers, and ‘shrooms.
  4. Pour the egg mixture into the pan. Let it set until the eggs start to bubble, then gently scramble with a fork or spatula.
  5. Slice the hoagie roll lengthwise, making sure not to cut all the way through. Leave the ends in tact, as well. You want to create a boat for the egg mixture. Place roll on baking sheet.
  6. Spoon the eggs and veggies into the hoagie roll.
  7. Top with grated Asiago cheese.
  8. Bake in oven at 350° until cheese has melted.
  9. Remove from oven and let cool slightly.
  10. Cut in half, plate, and enjoy!

Have you ever had peppers and eggs?

See results
Click thumbnail to view full-size
Chop onions, green peppers, and mushroomsSaute onions, peppers, and mushroomsBeat eggs in bowl with salt, pepper, and splash of milkAdd spinach to veggiesWhen spinach has wilted, mix with veggiesAdd egg mixture to veggies. Let set slightly, then scramble lightly.Spoon eggs into hoagie roll, add grated Asiago cheese and bake at 350 degrees until cheese meltsRemove from oven and let cool slightlyCut in half, plate, and serve
Chop onions, green peppers, and mushrooms
Chop onions, green peppers, and mushrooms | Source
Saute onions, peppers, and mushrooms
Saute onions, peppers, and mushrooms | Source
Beat eggs in bowl with salt, pepper, and splash of milk
Beat eggs in bowl with salt, pepper, and splash of milk | Source
Add spinach to veggies
Add spinach to veggies | Source
When spinach has wilted, mix with veggies
When spinach has wilted, mix with veggies | Source
Add egg mixture to veggies. Let set slightly, then scramble lightly.
Add egg mixture to veggies. Let set slightly, then scramble lightly. | Source
Spoon eggs into hoagie roll, add grated Asiago cheese and bake at 350 degrees until cheese melts
Spoon eggs into hoagie roll, add grated Asiago cheese and bake at 350 degrees until cheese melts | Source
Remove from oven and let cool slightly
Remove from oven and let cool slightly | Source
Cut in half, plate, and serve
Cut in half, plate, and serve | Source

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 tetrafluorethylene and stored it in pressurized cylinders. It was later discovered the gas had solidified and turned into a waxy substance called polytetrafluorethylene 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

Ingredient
Calories
Calories from fat
Whole wheat hoagie roll
160
27
3 eggs
215
128
3 slices sweet onion
18
0
1/4 green pepper
6
0
2 oz. button mushrooms
2
0
2 oz. fresh spinach
14
0
1 tbsp fat-free milk
6
0
1 tbsp extra virgin olive oil
120
120
1 oz. Asiago cheese
100
81
Salt and black pepper
0
0
Total:
641
356

Healthy Tips

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!)

Peace,

Bravewarrior

Questions & Answers

    © 2015 Shauna L Bowling

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      • bravewarrior profile imageAUTHOR

        Shauna L Bowling 

        10 months ago from Central Florida

        Rachelle, I do hope you try this recipe. Peppers and eggs on its own is delicious, but this concoction I came up with will really tantalize your taste buds!

        Please let me know how it turns out!

      • Rachelle Williams profile image

        Rachelle Williams 

        10 months ago from Tempe, AZ

        Ohhhh...this looks delicious! I've never heard of peppers and eggs, I might have to try this one! I'll let you know how it turns out...You've gained a follower with this one for sure! :)

      • bravewarrior profile imageAUTHOR

        Shauna L Bowling 

        16 months ago from Central Florida

        Mary, you can use whatever cheese you like. Actually, the original recipe is simply green peppers and scrambled eggs. I modified it quite a bit. I'm glad you're going to give it a try. Let me know how you and hubby like it!

      • Blond Logic profile image

        Mary Wickison 

        16 months ago from Brazil

        This is funny because if I made an omelet using eggs, mushrooms and peppers, my husband would put it on a roll.

        I like the idea of baking it until the cheese has melted. Like you, I make changes and although I would love to keep the spinach in, hubs would see it.

        I wasn't sure what the cheese was so had to Google it. It sounds wonderful but I can't get that here. Another substitution I'm afraid.

        I think this can go on this week's menu.

        Thanks.

      • bravewarrior profile imageAUTHOR

        Shauna L Bowling 

        22 months ago from Central Florida

        Enjoy your breakfast, Rolly! Thank you for stopping by to whet your appetite.

      • Rolly A Chabot profile image

        Rolly A Chabot 

        22 months ago from Alberta Canada

        Hi Shauna...

        Now that looks awesome, up early this morning 4:30 if you can imagine. I have the growly's and I needed to read this. Off and running to see what I can come up with. I have 4 strips of bacon in the fridge as left overs... will be tossing them in along with anything that looks good... Well written my friend...

        Hugs and all from Canada

      • bravewarrior profile imageAUTHOR

        Shauna L Bowling 

        24 months ago from Central Florida

        I love eggs, too Victoria. Thanks for the pin. I'll have to make this recipe again soon. It's delicious!

      • Victoria Lynn profile image

        Victoria Lynn 

        24 months ago from Arkansas, USA

        This looks wonderful! I love anything with eggs--and all the veggies! I'm pinning this one!

      • bravewarrior profile imageAUTHOR

        Shauna L Bowling 

        2 years ago from Central Florida

        Dianna, I love peppers and eggs. They serve it in restaurants in Jersey all the time but I've only seen it here in Florida once in all the forty years I've lived here. I must admit the embellishments I added to the original recipe turned out wonderfully tasty. I hope you family enjoys it. Let me know....

      • teaches12345 profile image

        Dianna Mendez 

        2 years ago

        This is going on our dinner menu this week. I love the combination and can already taste the results. This should be pretty interesting and healthy too.

      • bravewarrior profile imageAUTHOR

        Shauna L Bowling 

        2 years ago from Central Florida

        Nell, I apologize for not seeing this when you first posted your comment. Did you try the recipe? It's very yummy!

      • Nell Rose profile image

        Nell Rose 

        2 years ago from England

        Hiya Shauna, think I read this before, but as I am starving hungry this sort of drew me to the page so to speak! lol! sounds yum!

      • bravewarrior profile imageAUTHOR

        Shauna L Bowling 

        2 years ago from Central Florida

        That's probably why they have a stronger flavor than red and yellow peppers as well, Paula. I prefer the green ones because of their taste. To me, the others don't have much of a punch at all.

        Thanx for answering my question my friend!

      • fpherj48 profile image

        Paula 

        2 years ago from Beautiful Upstate New York

        Sha...I happen to know why.....green peppers have a higher amount of chloraphill, which certain people have a high sensitivity to, which can cause gastro-intestinal issues.

        Don't say I never gave you anything!!

      • bravewarrior profile imageAUTHOR

        Shauna L Bowling 

        2 years ago from Central Florida

        Patti, I'm sure red or orange peppers would be just as delicious. I wonder why green peppers bother some people but the other colors don't. Do you know?

      • pstraubie48 profile image

        Patricia Scott 

        2 years ago from sunny Florida

        Shauna this sounds very tasty...I would use red or orange peppers as green peppers do NOT like me.

        Thank you for sharing this...I can almost smell it cooking and I am very hungry as it is early and I have not dined yet

        Angels are on the way to you this morning ps shared pinned g+ tweeted

      • bravewarrior profile imageAUTHOR

        Shauna L Bowling 

        3 years ago from Central Florida

        Thanks for sharing, Nell. I think you'll love this recipe. It's packed full of delicious flavors.

      • Nell Rose profile image

        Nell Rose 

        3 years ago from England

        This sounds so yum! I love that photo too makes me want to reach into the screen and grab it out! lol! I will definitely have to try it, thanks. Shared!

      • bravewarrior profile imageAUTHOR

        Shauna L Bowling 

        3 years ago from Central Florida

        What an honor to have this recipe bookmarked, pstraubie! It really is delicious. I agree - eggs prepared the right way are 'rockin'!

      • pstraubie48 profile image

        Patricia Scott 

        3 years ago from sunny Florida

        Hi this does sound so tempting. I am bookmarking to add to my recipe files. Eggs prepared just the right way are 'rockin'....

        Pinned and shared g+ tweeted

        Angels are on the way this morning ps

      • bravewarrior profile imageAUTHOR

        Shauna L Bowling 

        3 years ago from Central Florida

        Cris, I hope you didn't take the proper pronunciation of Jersey seriously. Although, in certain parts of the state, that's how it's articulated. I lived in South Jersey once upon a time ago and that's pretty much how the word was spoken. In South Jersey many of the residents have a Philly brogue, while the northern part of the state sounds more like New Yorkers.

        I look forward to hearing from you again once you try this dish. Enjoy!

      • CrisSp profile image

        CrisSp 

        3 years ago from Sky Is The Limit Adventure

        I was in the Philippines last month and we'd always have eggs for breakfast. Of course, in the traditional Filipino way...we eat it with fried rice. :) I could have prepared this there for breakfast or dinner, it doesn't matter.

        Well, I am clipping (and sharing) this recipe for future and will come back to let you know how it turns out.

        BTW, I didn't know "Joy’ zee" is the proper way to say Jersey. I was just in New Jersey last week. Now I know, I'd sure to pronounce it ""Joy’ zee" in my next trip.

        Love from the sky~

      • bravewarrior profile imageAUTHOR

        Shauna L Bowling 

        3 years ago from Central Florida

        Peach, this recipe is extremely easy to prepare. I hope you give it a try sometime.

      • peachpurple profile image

        peachy 

        3 years ago from Home Sweet Home

        wow, you have a long long list of comments! Congrats! Looks easy to prepare, definitely worth the votes

      • bravewarrior profile imageAUTHOR

        Shauna L Bowling 

        3 years ago from Central Florida

        Deb, thanks for the vote! I love your comment. The added ingredients really do send the basic recipe over the top. Yum!

      • aviannovice profile image

        Deb Hirt 

        3 years ago from Stillwater, OK

        I give you a 10 on this one. I have made peppers and scrambled eggs(minus the bread, of course), yet the added ingredients give this tantalizing feast a joie de vivre not yet experienced. I shall be making it soon, and thinking of you with every bite.

      • bravewarrior profile imageAUTHOR

        Shauna L Bowling 

        3 years ago from Central Florida

        Vellur, it really is an explosion of tastes. Let me know how you like it.

      • Vellur profile image

        Nithya Venkat 

        3 years ago from Dubai

        This sounds like an explosion of delicious tastes, great recipe. Will try, thank you for sharing.

      • bravewarrior profile imageAUTHOR

        Shauna L Bowling 

        3 years ago from Central Florida

        Mary, my son lives with me but he's rarely home for dinner, so I pretty much cook for myself. This is the perfect recipe for one. I love breakfast for dinner, too. Another simple meal for one.

      • mary615 profile image

        Mary Hyatt 

        3 years ago from Florida

        I live alone, and recipes like this one really appeal to me. I oftentimes have "breakfast for dinner", so I'll certainly try this recipe.

        Voted UP, etc. and shared.

      • bravewarrior profile imageAUTHOR

        Shauna L Bowling 

        3 years ago from Central Florida

        Mary, they've modified (eliminated) one of the chemicals that go into the teflon that coats cookware. However, I still wouldn't buy it. If you have any of the old stuff around, get rid of it, especially if some of the coating has been scratched off from wear.

        Salivary orgasm is my term for any food that really, really pleases my taste buds!

      • tillsontitan profile image

        Mary Craig 

        3 years ago from New York

        Where to begin without repeating everything that's already been said. Of course eggs for dinner, scrambled eggs with additions, and now thanks to you, on a hoagie roll! What a perfect idea.

        Paula we are not old, just age challenged! Maria, how about eating while we're walking...hey, I could start a new trend. BTW my salivary glands are waiting for those eggs and orgasm!

        I also liked your explanation of Teflon. Do they really still use it?

        Voted up, useful, awesome, interesting, five star, and shared.

      • bravewarrior profile imageAUTHOR

        Shauna L Bowling 

        3 years ago from Central Florida

        Jeannie, this would certainly give you good use of your peppers. Something tells me you'll need beaucoup ideas on how to use them!

      • Jeannieinabottle profile image

        Jeannie InABottle 

        3 years ago from Baltimore, MD

        This sounds really delicious. I love eggs, and we are growing peppers in our garden this year. Something tells me I will be trying this recipe in the very near future. Thanks for sharing your recipe!

      • bravewarrior profile imageAUTHOR

        Shauna L Bowling 

        3 years ago from Central Florida

        Sheila, I'm glad you're going to try this. If you like peppers and eggs on a plate you'll love this sandwich.

      • sgbrown profile image

        Sheila Brown 

        3 years ago from Southern Oklahoma

        This sounds and looks delicious! I love peppers and eggs together but have never tried them on a sandwich. This is a must try for brunch very soon! Up, useful and pinning!

      • bravewarrior profile imageAUTHOR

        Shauna L Bowling 

        3 years ago from Central Florida

        Miz B, I would imagine those were his busiest times. Peppers and Eggs are still a big seller in restaurants during Lent. In fact, from what I read, that's the only time you'll see the dish offered in many Italian restaurants.

      • MizBejabbers profile image

        Doris James-MizBejabbers 

        3 years ago

        I found the comments about meat, fish, and Lent amusing. I didn't know that, but I will say that Mr. B's late father owned a fish market in Memphis, and he loved Lent and Fridays.

      • bravewarrior profile imageAUTHOR

        Shauna L Bowling 

        3 years ago from Central Florida

        Nadine, substituting avocado for bread sounds delicious. You won't get the same texture, but lots of flavor for sure.

      • Nadine May profile image

        Nadine May 

        3 years ago from Cape Town, Western Cape, South Africa

        After reading your hub I MUST simply prepare this dish for lunch but instead of the bread roll I will serve it in and around a (cut in half) avocado so it serves two. Voted!

      • bravewarrior profile imageAUTHOR

        Shauna L Bowling 

        3 years ago from Central Florida

        Thank you for stopping by, Audrey. Peppers and eggs is a wonderful flavor combination. I hope you try this recipe. It's delicious!

      • AudreyHowitt profile image

        Audrey Howitt 

        3 years ago from California

        This looks wonderful! I love both eggs and peppers!

      • bravewarrior profile imageAUTHOR

        Shauna L Bowling 

        3 years ago from Central Florida

        Thank you, torrilynn. It really is tasty. I hope you give it a try. Thank you for sharing!

      • torrilynn profile image

        torrilynn 

        3 years ago

        this recipe looks absolutely delicious. I'm use to eggs with bell peppers and onions and regular sliced cheese. your recipe however takes a different spin on what I'm use to eating. thanks for the recipe. voted up and shared with others.

      • bravewarrior profile imageAUTHOR

        Shauna L Bowling 

        3 years ago from Central Florida

        Lizzy, that makes complete sense. Thanx for the history lesson!

      • DzyMsLizzy profile image

        Liz Elias 

        3 years ago from Oakley, CA

        Uh-huh--I see! And I learned many years ago that the real history on the banning of meat during Lent and on Fridays was not about the reasons stated by the church powers, but about the fishmongers complaining of insufficient business. Apparently, they had friends well-placed in the Vatican, hence the whole eating fish on Friday and during Lent came about.

        And as radio host Paul Harvey used to say, "...and now you know the rest of the story." ;-)

      • bravewarrior profile imageAUTHOR

        Shauna L Bowling 

        3 years ago from Central Florida

        Lizzy, in doing more research on this dish I discovered it was developed by Italians to be served during Lent when Catholics are not supposed to eat meat. Once upon a time ago Catholics were to abstain from eating meat every Friday. Anyway, this dish most often appears on the menu in Italian restaurants during Lent.

        The dish is very easy to make. I hope you try it for a nice change of pace the next time you want to have breakfast for dinner.

      • bravewarrior profile imageAUTHOR

        Shauna L Bowling 

        3 years ago from Central Florida

        Flourish, I can't wait for you to try it either! I'll have to Google Texas eggs and see what they're all about. I love egg recipes. The more the better!

      • DzyMsLizzy profile image

        Liz Elias 

        3 years ago from Oakley, CA

        Never heard of this before. California gal, here. ;-)

        Although, hubby and I do sometimes have breakfast for dinner, usually in the form of an omelette or pancakes ... ;-)

        This sounds like a winner, and easy! Voted up +++

      • FlourishAnyway profile image

        FlourishAnyway 

        3 years ago from USA

        This looks delicious, like an upgrade to the "Texas eggs" that I make and definitely worth trying! Gosh, I wish I had this right now. Voted way up. I can't wait to try it, Sha.

      • bravewarrior profile imageAUTHOR

        Shauna L Bowling 

        3 years ago from Central Florida

        Genna, it is delish and healthy as far as sandwiches go. It all depends on the type of bread you choose and the oils for cooking.

        Thank you for bookmarking. That says a lot for this writer/cook.

      • Genna East profile image

        Genna East 

        3 years ago from Massachusetts, USA

        I love the onions, mushrooms, peppers, spinach combo with eggs and Asiago cheese. All of my favorites. I’ve bookmarked this one…it sounds both delish and healthy. Thank you.

      • bravewarrior profile imageAUTHOR

        Shauna L Bowling 

        3 years ago from Central Florida

        Rache, I look forward to the recipe. It sounds delicious! Please email me. Let's talk.

      • RachaelOhalloran profile image

        Rachael O'Halloran 

        3 years ago from United States

        Hi Shauna,

        OMG these are so good! We've served this at our house since we first discovered them during our short residency in Philadelphia and this meal has never left our menu. It's delicious! And you can make adjustments to it per your finicky eater's preference (we had 2 of those at the table!).

        I'll have to share my boneless chicken cutlet and stuffing "sammich" recipe with you when I dig it out. We're moving again very very soon, don't know where yet, but will let you know when we are settled. My huge recipe box (which never gets lost) goes everywhere with us. I'll be sure to get a copy to you.

        Joe adapted my recipe for boneless pork chop cutlets and stuffing and it is just as good. The type of roll is key, if you don't have a good roll, the best recipe can be ruined. LOL Have a great Mother's Day if I don't talk to you by then.

        Rache

      • bravewarrior profile imageAUTHOR

        Shauna L Bowling 

        3 years ago from Central Florida

        Nadine, that's one bad thing about recipes with photos. They make you hungry! However, I'm glad this inspired you to put on the menu. Thanx!

      • bravewarrior profile imageAUTHOR

        Shauna L Bowling 

        3 years ago from Central Florida

        Nadine, that's one bad thing about recipes with photos. They make you hungry! However, I'm glad this inspired you to put on the menu. Thanx!

      • Nadine May profile image

        Nadine May 

        3 years ago from Cape Town, Western Cape, South Africa

        Your article have now made me hungry and inspired me as to what to serve for a Sunday evening snack!

      • bravewarrior profile imageAUTHOR

        Shauna L Bowling 

        3 years ago from Central Florida

        Awesome! I look forward to it, Mar.

      • marcoujor profile image

        Maria Jordan 

        3 years ago from Jeffersonville PA

        YOU have inspired the "Sandwich Sage" in me, sweet Sha...

        I intend to 'break bad' and do a recipe hub... give me some time, you will go ZANY for the zep... :)

      • bravewarrior profile imageAUTHOR

        Shauna L Bowling 

        3 years ago from Central Florida

        I love eggs, Peg. Spinach, too. I thought it would be a great addition and it was.

      • PegCole17 profile image

        Peg Cole 

        3 years ago from Dallas, Texas

        I absolutely love all versions of eggs in a sandwich and this one on the hoagie type roll looks delicious. The added spinach sounds like a great boost to add veggies.

      • bravewarrior profile imageAUTHOR

        Shauna L Bowling 

        3 years ago from Central Florida

        Paula, I've resigned myself to the fact that it is what it is. Like it or lump it and all that jazz.

      • fpherj48 profile image

        Paula 

        3 years ago from Beautiful Upstate New York

        Ah yes, Sha.....despite whatever you may have heard to the contrary.....God does have a sense of humor. Weren't we just discussing this a few days ago......? Our body transformations as we "progress in years".......(sounds SO much better than "aging") is all a part of the plan and scheduling.....or AS IT SHOULD BE. Mother nature (that bitch) just does her thing and we're supposed to like it.

        Oh yeah.....the other reason we don't look at all like Raquel Welch, Joan Collins, Linda Evans & Bo Derek?? It's about two and half million in cosmetic surgery. I hate them all.

      • bravewarrior profile imageAUTHOR

        Shauna L Bowling 

        3 years ago from Central Florida

        Mar, you're feeling rather poetic today, I see. Ummmm, what's a zep?

      • bravewarrior profile imageAUTHOR

        Shauna L Bowling 

        3 years ago from Central Florida

        Paula, you're a trip. I seriously don't think my bulging waistline is the result of good fats. Frankly, I don't know what it is, unless it's God's way of showing me life from a fatty's perspective!

      • marcoujor profile image

        Maria Jordan 

        3 years ago from Jeffersonville PA

        Thanks for setting those folks in Florida straight...how bouta 'zep' next?

        Oh and for the record, 'I noticed'... ;) ........and THIS is why I love me a Philly sandwich!

        GOOD fat, splat, stat, what...no logic involved, EAT, women!

        Oh, but the nurse in me screams...'take a good walk' to shake it all off... :))

      • fpherj48 profile image

        Paula 

        3 years ago from Beautiful Upstate New York

        That's what I love...a friend willing to share everything!! "Good fats?" I always laugh when I read all about nutrition and comments of that nature. Yes, there are the good and bad fats. Problem, why do the good fats look so disgusting hanging off our waistlines??? "I know this may LOOK like I'm over weight, but all that blubber you see is from GOOD fats!!".....LMAO! No wonder we get along Sha.....we have the same method of reasoning!

      • bravewarrior profile imageAUTHOR

        Shauna L Bowling 

        3 years ago from Central Florida

        Ghost, a hoagie roll would definitely give Pam problems. She can still enjoy the flavors without the bread, though.

      • bravewarrior profile imageAUTHOR

        Shauna L Bowling 

        3 years ago from Central Florida

        Mar, I had no doubt you'd be familiar with this sandwich. Sandwich sage? Naw, just pulling on some of my roots. Philly folk love their sandwiches. When I moved to Florida and saw how they make sandwiches here, I was astounded. There's more bread than meat (or whatever goes inside). It's supposed to be the other way around. Gotta set people straight!

      • bravewarrior profile imageAUTHOR

        Shauna L Bowling 

        3 years ago from Central Florida

        drbj, you're the only one who has mentioned the salivary orgasm reference. I'm glad somebody noticed! :-)

        It is very easy to make. Let me know how it goes.

      • profile image

        Ghost32 

        3 years ago

        Hm...I'm not a super fan of peppers 'n' eggs, but Pam is. I'll have to ask her if she could consider them in a hoagie roll. Bread (of all sorts) sometimes gives her fits, getting stuck under her dental implants and proving difficult if not impossible to get back out of there.

      • marcoujor profile image

        Maria Jordan 

        3 years ago from Jeffersonville PA

        Your "Philly-ish" Sista is checking in and I most certainly am a pepper and egg sandwich LOVER from waaaaaaaaaaaaay back... !

        Your recipe is truly rockin' as I have never put mushrooms, spinach or asiago (mmmmmmm....love that) cheese on mine so will definitely try this...and soon!

        Sha, you are the 'Sandwich sage'... keep 'em coming - sorry, Paula, these are too dang good! Voted UP and Delish and sharing. Love, mar

      • drbj profile image

        drbj and sherry 

        3 years ago from south Florida

        You hooked me with that salivary orgasm comment so you know I'll try your recipe which looks so simple even I can make it. Thanks for the heads-up.

      • bravewarrior profile imageAUTHOR

        Shauna L Bowling 

        3 years ago from Central Florida

        Brakel2 I love seeing new faces in my corner. Thank you for coming by!

        What makes this recipe different from an omelet or fancied-up scrambled eggs is the fact that it's served in a hoagie roll. I hope you try it that way. I was very pleasantly surprised the first time I was served a peppers and eggs sandwich. The roll gives it a whole new depth of texture and flavor. Unless you don't eat bread, I highly recommend you try the recipe as outlined.

      • brakel2 profile image

        Audrey Selig 

        3 years ago from Oklahoma City, Oklahoma

        Hi - I recently took a hankering to eggs and have always liked peppers so love this recipe. I once had an Italian landlady who cooked the most scrumptious Italian recipes. I will make this soon, as it looks delicious. I may not use the roll but use it as a regular meal. Pinning Blessings, Audrey

      • bravewarrior profile imageAUTHOR

        Shauna L Bowling 

        3 years ago from Central Florida

        Awesome, Dora! That's what I like to hear. I love veggies. They're packed full of flavor and lots of good stuff for our bodies.

      • bravewarrior profile imageAUTHOR

        Shauna L Bowling 

        3 years ago from Central Florida

        Paula, why should I be the only one who's gotten fat? You know I love you and want to share all my glory. Tee hee!

        Actually, this recipe isn't fattening. With the exception of the Asiago cheese, the fat calories come from good fats.

      • MsDora profile image

        Dora Weithers 

        3 years ago from The Caribbean

        Sounds and looks delicious and these veggies are good for you/me. Thank you for this interesting recipe. I'm on it!

      • fpherj48 profile image

        Paula 

        3 years ago from Beautiful Upstate New York

        Girlfriend....Are you trying to make me fat? Enough of these Yummy recipes! UP+++

      • bravewarrior profile imageAUTHOR

        Shauna L Bowling 

        3 years ago from Central Florida

        Awesome. Thank you, Linda! You know I never did Google the recipe for peppers and eggs as I've had it prior to my own concoction. I'll have to do that. Maybe one of the recipes will tell me where the dish originated from. I couldn't find anything on its origin when I was writing this article. I'm really curious to learn if it's an Italian thing or a Jersey thing.

      • Minnetonka Twin profile image

        Linda Rogers 

        3 years ago from Minnesota

        Thanks for the great information-by the way, your recipe is being re-tweeted a lot! Hopefully this will be helpful for you.

      • bravewarrior profile imageAUTHOR

        Shauna L Bowling 

        3 years ago from Central Florida

        Linda, you've got it correct about how I did the Teflon capsule. Simply bring in a text capsule and move it to where you want it to appear. You can only turn on the background if the capsule is placed to the right,

        As far as the calorie table, bring in a table capsule. You can add as many rows as you want. I've written two recipe hubs so far. I think one of the most time consuming parts of prepping to post, is looking up the calorie/fat contents of each ingredient. Much of it can be obtained from packaging, but in the case of fresh veggies and deli rolls, they have to be looked up.

        I'm glad you enjoyed this, Linda. And thanx for the questions!

      • Minnetonka Twin profile image

        Linda Rogers 

        3 years ago from Minnesota

        Hi Shauna-this recipe made me salivate. I've had green pepper and onions in scrambled eggs, but never in a hoagie bun. What a great idea! You did a great job with all your capsules and information. Voted up and hit all buttons except funny and sharing.

        Question for you: how do you do the calorie capsule-I still don't know how to do that. Also, how do you do that cool capsule where you talk about Teflon. Is that a text capsule that you put on the right and hit the blue square? Just really impressed with all the information on this recipe. Great job my friend :)

      • bravewarrior profile imageAUTHOR

        Shauna L Bowling 

        3 years ago from Central Florida

        Your toast sandwich sound yummy, MizB. So does the salsa-topped omelet, although I don't care for Velveeta. I found the Asiago melted nicely and didn't take long at all. I grated it myself very finely, which is why it melted quickly.

      • MizBejabbers profile image

        Doris James-MizBejabbers 

        3 years ago

        Good stuff, those peppers and eggs. Sounds similar to the omelets Mr. B makes me for Saturday mornings, but he likes to use Velveeta slices because they melt so well. Then we put hot salsa on top. Back before I had to go gluten-free, sometimes he would put peppers and onions in my scrambled eggs, then I'd make a sandwich on toast. Loved it with mayo.

      • bravewarrior profile imageAUTHOR

        Shauna L Bowling 

        3 years ago from Central Florida

        DJ, that seems to be the general consensus. I hope you try it. It really is delish. It's a nice change of pace.

      • profile image

        DJ Anderson 

        3 years ago

        Have had omelets with these ingredients, but never a sandwich.

        Sounds like a perfect dinner to me!

        Thanks,

        DJ.

      • bravewarrior profile imageAUTHOR

        Shauna L Bowling 

        3 years ago from Central Florida

        There you go, Rebecca. Cheese grits on the side would be good, although this sandwich is so filling you may not be able to finish your plate.

      • bravewarrior profile imageAUTHOR

        Shauna L Bowling 

        3 years ago from Central Florida

        It's nice to see you, Suzie. How are you feeling? I really appreciate you stopping by and leaving a comment.

        Yeah, Teflon is not a good choice. When it first came out it was made with a gas called PFOA, which is a carcinogen. The government has since banned it use in cookware. However, if anyone still has an old set of Tefal in the kitchen, chances are good that it contains the toxic material.

      • bravewarrior profile imageAUTHOR

        Shauna L Bowling 

        3 years ago from Central Florida

        John, I'm surprised at how many people have never had peppers and eggs this way. I'm thinking it must be a northeast US dish. That's where I lived when I was first introduced to it. I've only had it one other time since I moved to Florida. That is, until I made this version.

      • bravewarrior profile imageAUTHOR

        Shauna L Bowling 

        3 years ago from Central Florida

        Mike, that sounds good too. Usually when I make an egg sandwich, it's a fried egg and melted cheddar on either pumpernickel toast or an English muffin.

      • bravewarrior profile imageAUTHOR

        Shauna L Bowling 

        3 years ago from Central Florida

        Faith, thanks for the shares. I'm not sure if the original recipe is Italian or Jersey. When I saw it on the menu at the little Italian restaurant where my friend and I had lunch, I just had to order it. The basic sandwich is delicious, but this one has much more flavor. I hope you try it.

      • bravewarrior profile imageAUTHOR

        Shauna L Bowling 

        3 years ago from Central Florida

        Poetryman, I love spinach too. That's why I added it to this recipe. It really i s a tasty and healthy addition.

      • rebeccamealey profile image

        Rebecca Mealey 

        3 years ago from Northeastern Georgia, USA

        Hmmm.Sounds good to me Shauna. Not a dish around here, but I am very willing to try peppers and eggs. I'll just throw in some cheese grits on the side!

      • Suzie HQ profile image

        Suzanne Ridgeway 

        3 years ago from Dublin, Ireland

        Hi Sha what a lovely quick tasty idea! Never heard of this in a bun before only had scrambled eggs with either onions, cheese, mushrooms and peppers or a combo of them. Thanks for the info on Teflon too, always good to know health issues with cookware. Up all the way and 5 star recipe here!!

      • Jodah profile image

        John Hansen 

        3 years ago from Queensland Australia

        This is my kind of food Shauna. I have had scrambled eggs with peppers before but this recipe is slightly different and looks great. I haven't had it in a big role before but will be sure to try it. Thanks for sharing. Great hub.

      • mckbirdbks profile image

        mckbirdbks 

        3 years ago from Emerald Wells, Just off the crossroads,Texas

        Looks great. I sneak an egg sandwich from time-to-time. Here scrabled eggs are more likely wrapped in a flour tortilla with green onions and ham bits.

      • Faith Reaper profile image

        Faith Reaper 

        3 years ago from southern USA

        Oh, Sha, I just love breakfast for dinner too, and you had me from the get-go on this one! I love each ingredient and have had omelets with all of the ingredients before, but never on a hoagie (I love hoagies too). I love egg sandwiches too, but only put scrambled eggs, mayo and pepper on toast. This one looks like it will satisfy the hungriest of persons.

        Thank you for sharing this one, and I will give it a try.

        Up +++ tweeting, pinning, G+ and sharing

        And I did remember to vote.

        I almost wanted to go into my computer to take a bite of your sandwich ... for it looks so yummy.

        Bless you

      • poetryman6969 profile image

        poetryman6969 

        3 years ago

        Gorgeous food. Love to have spinach, cheese and mushrooms in an omelet.

        Don't mind putting and omelet in a sandwich either.

        Voted up.

      • bravewarrior profile imageAUTHOR

        Shauna L Bowling 

        3 years ago from Central Florida

        Try it Linda. I don't know if it's an Italian thing or a Jersey thing, but it's awesome. For a while Positano's Cafe had it on the menu. No longer. I don't guess there are enough Jerseyites in Central Florida to know what Peppers and Eggs is when it appears on the menu. You'd think that it shows up under "sandwiches" it would ring a bell.

        Anyway, it's delicious.

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