Eggs Pepperonata on Italian Bread

This is a great sandwich for kids who have access to a microwave at school.

Ingredients

1 large Italian flat bread*
1 tbsp Dijon mustard (15 mL)
6 eggs
Salt and pepper, to taste
4 tsp olive oil, divided (20 mL)
1 medium onion, cut into wedges
1 large clove garlic, minced
1/2 each red and green peppers, cut into strips
1 medium tomato, cut into chunks
2 tbsp chopped fresh basil, or 1/2 tsp/2 mL dried basil. (30 mL)
3/4 cup shredded Mozzarella or Cheddar cheese (175 mL)

Directions

Split bread in half. Spread with mustard. Set aside.

Beat together eggs, salt and pepper. Over medium-high heat in a large non-stick skillet, heat 1 tsp (5 mL) olive oil. Add eggs. As mixture begins to set, gently move spatula across bottom and sides of skillet to form large, soft curds. When eggs are set but still moist, spoon over lower half of bread.

Wipe skillet with a paper towel. Over high heat, heat 1 tbsp (15 mL) olive oil. Add onion, garlic, red and green peppers, and tomato. Season with salt and pepper. Stir fry until tender-crisp, about 2 minutes. Stir in basil. Spoon over eggs. Sprinkle with cheese. Close sandwich with top half. (If sandwich is to be served right away, it may be baked at 375°F (190°C) 10 minutes.) Cut into single portions. Serve hot or at room temperature.

Tip

For lunch bag: Cool sandwiches completely. Wrap separately in plastic wrap and refrigerate. To reheat, if desired, remove plastic wrap, place one sandwich on a paper napkin and reheat in microwave oven on HIGH 1 to 1 1/2 minutes.

Nutrients per serving

Per sandwich (1/6 of large flat bread)

Calories: 344 Carbohydrate: 37.1 g
Protein: 16.7 g Fat: 14.1 g