Scrambled Egg Sandwiches (With Onions and Red Peppers) |
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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 2 |
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This sandwich is good for breakfast or lunch. The onions and red peppers keep this from being just another egg sandwich. I toast the bread while the onion and pepper is cooking. Ingredients:
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 |
Directions:
1. Heat the oil in a large skillet. Add onion and saute over medium heat until slightly softened, about 2 minutes.
2. Add pepper strips and cook stirring occasionally until tender about 8-10 minutes.
3. Season with salt and pepper to taste.
4. Add egg beaters (or beat eggs and add) to skillet and cook stiring often, until set about 2 minutes.
5. Divide the egg mixture between two slices of toast, now top with slice of cheese and remaining toast.
6. Cut each sandwich in half and serve.
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