Egg-Cellent Breakfast Sandwich
"This is the perfect egg dish to take straight from the skillet and into hungry stomachs in the morning. Prep time is easy and taste buds will savor the flavors of ham, mushrooms, bell peppers, pesto and Jack cheese. So, skip the donuts tomorrow morning, and take a big bite into this delicious breakfast sandwich!"
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 2 cups egg substitute
- 1⁄2 cup baked ham, chopped
- 1⁄2 teaspoon onion powder
- salt & pepper, to taste
- nonstick cooking spray
- 1⁄2 cup button mushroom, finely chopped
- 1⁄4 cup green bell pepper, finely chopped
- 1⁄2 small yellow onion, minced
- 1 large tomatoes, seeded and chopped
- 2 tablespoons prepared pesto sauce
- 1⁄2 cup monterey jack cheese, shredded
- 1 dash hot sauce (optional)
- 4 teaspoons sweet creamy butter
- 4 rolls, halved & toasted (Portugese, cibatta, whole-wheat, your choice)
directions
- Whisk together egg substitute, ham, onion powder, salt and pepper in a small mixing bowl. Set aside.
- Coat small skillet with cooking spray; place over medium-high flame. Add mushrooms, bell pepper, onion, and tomatoes; cook and stir until soft.
- Stir in pesto; season with salt and pepper to taste. Transfer vegetable mixture to a plate; set aside.
- Coat medium skillet with cooking spray; place over medium flame. Pour egg mixture into warmed skillet; add cheese and hot sauce (optional). Constantly stir and cook until eggs are fully cooked.
- Butter the bottom of each roll (1 teaspoon per bottom); divide eggs evenly among the 4 rolls, and top with reserved vegetable/pesto mixture.
- Serve immediately with a hot cup of coffee, and enjoy.
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RECIPE SUBMITTED BY
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It was at my Italian grandmother's apron strings, in the "Patterson, New Jersey region" of Italy, that I learned the secrets of creating real home style Italian dishes, and where my passion for food and my culture were nurtured.
Always kept neat as a pin, grandma's kitchen was the centerpiece of our social settings and the focal point of our lives together as a family. Yes, it was the heart of her home. There, friends and family exchanged news, grandchildren stood on stools over the counter and grated chunks of Romano and Parmesan cheese to be served with dinner, and under the watchful eye of grandma the women (young and old) planned and prepared mouthwatering menus that reflected the marvelous flavors and textures of Italian cooking.
On any given day tantalizing aromas would build and escape through her kitchen window, dance about the balcony and drift down onto the street; where men chatting on the corner of Putnum Street would stop in their tracks to inhale the mouth-watering fragrance. So many sumptuous meals were prepared in that modest, yet functional, kitchen.
If I close my eyes and think of Grandma's cooking, I can vividly recall some of those fragrant food memories: tomato sauce with meatballs and sausages simmering on the stove top; onions, peppers and garlic roasting in a fragrant pool of olive oil, Neapolitan pizza with vine-ripened tomatoes (from grandpa's garden), fresh garlic, basil, Parmesan and anchovies bubbling in the oven; Italian bread smothered with creamy butter, minced garlic, and fresh parsley toasting under the broiler ... "Yummmmm - Heaven in your mouth!"
Among the many recipes that I've collected over the years, are those that I hold especially near and dear. They are tattered, faded pieces of paper that provide a glimpse into my past -- Family recipes passed down from mother to daughter, granddaughter to great-granddaughter. Generations of my family's heritage are captured in grandma's recipes for flavorful soups (Minestrone, Pea, Ruccola); hearty meat, poultry and fish dishes (braciole, pot roast, chicken casseroles, seafood stews); fresh vegetable entrees and salads, and those baked goodies that bring a happy ending to every meal (Ricotta pies, Struffoli, Cenci, Pine Nut cookies). Whenever I am 'hungry' for "the good old days" or I want to soothe my soul after a tiring day, these are the comfort-recipes to which I turn.
I once heard it said: "What distinguishes great cooks from good cooks is that great cooks love to cook. Every meal is an opportunity to express that love." A credo that I am certain grandma lived by -- I believe that she prepared her meals to fill her family and friends with love. I am proud of grandma's spirit of "abbondanza" (an abundant table). Indeed, no one ever left grandma's table hungry.
I'd like to share with you some of the foods from my beloved grandmother's kitchen. Enjoy and make these Italian classic favorites in your own family's kitchen.
Buon appetito!
