Pepper and Egg Sandwiches
This recipe can be scaled to the number of servings you would like to make. Multiply all quantities by the number of servings you would like to make.
What you need:
- Electric Skillet with lid (or conventional skillet/pot with lid)
- Plastic spatula
- 0.5 tbsp canola oil per serving
- 0.5 cup frozen sliced fajita vegetables (green pepper, red pepper, onion) per serving
- 0.25-0.5 cup Egg Beaters (or 1-2 eggs) per serving
- salt and pepper to taste
- 1 roll per serving
- Ketchup, giardiniera relish, or other condiments (optional)
Heat the skillet to 320 degrees (or medium-low on the stove). Add the 0.5 tbsp (per serving) canola oil and swirl it around the pan. Add the 0.5 cup (per serving) frozen sliced fajita vegetables, and stir to coat in the oil.
Cook for 6-8 minutes, stirring occasionally. A little bit of browning is good.
Turn down the heat to 250 degrees (low on the stove). Wait for a minute or so for the pan to cool down a little bit.
If you are using fresh eggs, crack the desired amount of eggs (1-2 per serving) into a mixing bowl, and scramble them. If you are using egg substitute, measure the desired amount (0.25-0.5 cup per serving). Pour the eggs into the skillet with the peppers. Season with salt and pepper as desired. Wait for a minute or so for the eggs to cook a little bit.
Start stirring the mixture, and continue to cook and stir. Scrape up as much as you can of any egg which is sticking to the skillet, to keep it from getting burnt. Break up any large chunks of egg. When the egg is fully cooked and set, which should be only 1 or 2 minutes, turn off the heat.
Fill each roll with a portion of the mixture. Add whatever condiments are desired. Serve and enjoy!