Servings: 4
In a large pan, heat ¼ cup olive oil over medium heat.
Sauté chopped peppers and onions for 2 minutes.
Add water, cover, and cook for 8 minutes until veggies are soft.
Remove the lid and cook for an additional 2 minutes to evaporate some water.
Stir in the remaining olive oil, salt, and pepper.
Reduce heat to medium-low, add beaten eggs, and scramble until just cooked.
Pile the pepper and egg mixture onto rolls and enjoy immediately!
Calories: 530kcal | Carbohydrates: 50g | Protein: 22g | Fat: 30.4g | Saturated Fat: 7g | Cholesterol: 409mg | Sodium: 127mg | Potassium: 397mg | Fiber: 3.4g | Sugar: 7.7g | Vitamin A: 79IU | Iron: 3mg
Keyword Best Peppers And Eggs Sandwich Recipe, Easy Peppers And Eggs Sandwich Recipe, Peppers And Eggs Sandwich Recipe