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Classic ’Wich

This sandwich, perfect for pepper lovers, is a summer classic that's quick and easy to prepare.

by Lisa Ann Panzino DiNunzio

Scrambled eggs and peppers are a meal that can be served any time of the day, breakfast, brunch, lunch, or dinner. It’s hearty, healthy, and delicious. You can switch up the recipe by using green, red or yellow bell peppers, or a mixture of all three; you can use sweet bell peppers or your favorite hot peppers; you can top the eggs and peppers with a cheese of choice. However you prefer it, just go ahead and make it. This is a sandwich for pepper lovers that never disappoints.

Scrambled Eggs and Peppers Sandwich

1 cup butter, softened
1-2 tbsp. avocado or extra-virgin olive oil
2 large Bell peppers, rinsed, cored, and sliced into strips
6 large eggs, beaten
Sea salt, to taste
Ground black pepper, to taste
Rolls or bread of choice

In a large frying pan, heat oil over medium-high heat. Add sliced peppers, tossing to coat with the oil. Cover and let peppers cook, stirring occasionally until desired tenderness.

Add beaten eggs to the cooked peppers, season with salt and pepper, stir occasionally until the eggs have set and are cooked through. Add scrambled egg and pepper mixture to your favorite rolls or bread and serve.

Note: You can also sauté onions with the peppers, add garlic or garlic powder, cayenne pepper or other seasonings and herbs, if desired.

As always, Bon Appetit!

Lisa Ann Panzino DiNunzio is author of Seasoned With Love, Treasured Recipes, Lisa Ann’s Seasoned With Love II, and children’s books Snicker Learns An Important Lesson and Readers’ Favorite 5-Star rated Little Twinkle Learns Her Purpose.

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