1/1 Photo of Red Pepper, Egg and Provolone Panini
Yummy! This recipe was adapted from one published in Relish magazine, which comes as an insert in our local newspaper. Their suggestion of adding sautéed or grilled red onion slices for variety sounds good, too.
My Private Note
Units: US | Metric
- 4 slices crusty Italian bread, 1/2-inch thick (recipe called for Sicilian-style sesame semolina bread, which is not in this ingredient database)
- 3 large eggs
- 3/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon fresh ground black pepper
- 1/2 cup jarred roasted red pepper, drained (feel free to roast your own, of course)
- 2 ounces sharp provolone cheese, sliced
- 1 ounce parmesan cheese, sliced
- olive oil
- 1Preheat panini grill or stove-top griddle pan (see note below).
- 2In a small bowl, beat eggs, oregano, salt, and pepper with a fork.
- 3Heat a nonstick skillet over medium-high heat; add egg mixture.
- 4Cook, lifting the edges with a fork, until set (2 to 3 minutes).
- 5Divide eggs, peppers and cheeses between 2 slices of bread (I really just eyeballed most of the ingredients); top with remaining bread slices and brush outsides lightly with oil.
- 6Place on panini grill or griddle and cover with grill top or grill press; grill until golden and cheese starts to melt (2 to 3 minutes per side).
- 7Note: I just use a Foreman grill to make panini--I was given the grill several years ago as a gift and can't say I use it for anything else, but it does make great sandwiches :).
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Nutritional Facts for Red Pepper, Egg and Provolone Panini
Serving Size: 1 (194 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 387.3
- Calories from Fat 185
- Total Fat 20.6 g
- Saturated Fat 9.9 g
- Cholesterol 349.2 mg
- Sodium 1573.6 mg
- Total Carbohydrate 23.5 g
- Dietary Fiber 1.7 g
- Sugars 1.2 g
- Protein 26.0 g