A rather quick and delicious sandwich recipe that I found on redbookmag.com. This sandwich is visually appealing and the peppers give it a nice hearty taste.
Italian Peppers and Egg Sandwiches
1 tbsp olive oil
1 large onion, halved and cut into strips
1 medium yellow bell pepper, seeded, cut into thin strips
1 medium red bell pepper, seeded, cut into thin strips
2 oz sliced sopressata, Genoa salami, or prosciutto, cut into thin strips
1/4 cup basil, chopped
10 large eggs
1/4 cup mascarpone cheese or whipped cream cheese, softened
1/4 tsp salt and freshly ground black pepper
2 tbsp unsalted butter
1 loaf (10 oz) ciabatta bread, cut into 4 pieces and split
4 slices fontina or provolone cheese
1. Heat oil in a large skillet over medium heat and cook onions and peppers 10 minutes, or until tender. Add sopressata and cook 1 minute longer. Remove from heat; stir in basil. Keep warm.
2. In large bowl, whisk eggs, mascarpone cheese, salt, and pepper until yolks and whites are completely blended. Melt butter in a large nonstick skillet over medium heat. When butter begins to foam, add egg mixture. Reduce heat to medium. Push eggs gently with heat-resistant rubber spatula in a figure-8 motion as they begin to set and form soft curds; cook until just set but still creamy and moist, about 7 minutes.
3. Transfer eggs to bottoms of bread; top with a slice of cheese. Spoon the pepper mixture over cheese; top with remaining bread. Serve immediately.