Scrambled Egg Sandwiches (With Onions and Red Peppers)
photo by breezermom
- Ready In:
- 2 tablespoons olive oil
- 1 red bell pepper, cut into thin strips
- 1 onion, chopped fine
- 1 cup Egg Beaters egg substitute or 4 eggs
- 4 -6 slices edam cheese, sliced thin
- 4 slices country bread, toasted
- salt and pepper
- Heat the oil in a large skillet. Add onion and saute over medium heat until slightly softened, about 2 minutes.
- Add pepper strips and cook stirring occasionally until tender about 8-10 minutes.
- Season with salt and pepper to taste.
- Add egg beaters (or beat eggs and add) to skillet and cook stiring often, until set about 2 minutes.
- Divide the egg mixture between two slices of toast, now top with slice of cheese and remaining toast.
- Cut each sandwich in half and serve.
Questions & Replies
Got a question? Share it with the community!
What a great sandwich Debbwl, I loved it. I used 2 large eggs instead of the egg substitute. I also halved the recipe and enjoyed it for my lunch today. A nice big thick sandwich, with perfectly scrambled eggs and very tasty fried sweet onions and red peppers. It had so much flavor. The sweet onions and red peppers really elevated this simple sandwich. Made exactly as written and wouldn't change a thing. Thanks for sharing this recipe, which I will make again.
Our variation: Peppers and eggs is a traditional Italian sandwich my father used to make but without the cheese and we usually use cubanelle peppers. We also sometimes added sauteed mushrooms to the peppers and onions and served this on Italian bread. I like mine with mayo. Both ways, yours or mine, are delicious!
These types of sanwiches are commonly found in the Northeast, but rarely with cheese. I made it with Edam on Ciabatta bread with olives. It was really outstanding and BF and I really enjoyed it for an easy weeknight dinner. I used half real eggs and half eggbeaters, used less oil and less cheese (about 1 - 1 1/2 ounces) to save calories. Thank you!
see 11 more reviews