Photo of Italian pepper and egg sandwiches by WW

Italian pepper and egg sandwiches

Total Time
22 min
10 min
12 min
This comfort-food sandwich is great for breakfast, lunch, or dinner. It’s made with a lot of pantry staples, perfect anytime you need a quick meal. You can really use whatever combination of vegetables you like or have on hand: bell peppers in any color, zucchini, or squash, or add some heat by using jalapeños or serranos in place of the Cubanelle. The Cubanelle, also known as the Cuban pepper or Italian frying pepper, has a mild, sweet flavor and thin walls, which makes it ideal for quick cooking. You’ll find these imperfectly shaped peppers in a range of colors, from yellow-green to orange to red.


Olive oil

2 tsp


1 small, thinly sliced

Green bell pepper

1 large, such as a cubanelle, thinly sliced

Jarred minced garlic

1 tsp


4 large egg(s)

Egg whites

3 large

Table salt

½ tsp, or to taste

Black pepper

¼ tsp, freshly ground, or to taste

Reduced calorie hamburger bun

4 item(s), toasted if desired


  1. 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.
  2. 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.
  3. Top each roll bottom with about 3/4 cup egg mixture; cover with roll tops and serve. Yields 1 sandwich per serving.