Italian pepper and egg sandwiches
1 small, thinly sliced
1 large, such as a cubanelle, thinly sliced
4 large egg(s)
½ tsp, or to taste
¼ tsp, freshly ground, or to taste
Reduced calorie hamburger bun(s)
4 item(s), toasted if desired
- Heat oil in a large nonstick skillet over medium heat. Add onion and pepper; saute until tender and light golden, about 7 to 9 minutes. Add garlic; cook, stirring, until fragrant, about 30 seconds. Set vegetables aside.
- In a medium bowl, beat together eggs, egg whites, salt and pepper. Scramble in same skillet over medium heat until almost cooked, about 1 to 1 1/2 minutes. Add vegetables back to skillet and gently mix; continue scrambling until eggs are set but not dry, about 30 seconds to 1 minute more.
- Top each roll bottom with about 3/4 cup egg mixture; cover with roll tops and serve. Yields 1 sandwich per serving.