A classic Italian and Chicago style pepper and egg sandwich that's easy to make and perfect for celebrating the Lenten season. The recipe includes toasted Italian bread with a delicious filling of scrambled eggs and seasoned bell peppers.
1: Toast the Italian bread.
2: In a pan, add olive oil on medium heat.
3: Add diced bell peppers seasoned with salt, pepper, and garlic powder.
4: Cook until the peppers are semi-softened, about 4-5 minutes.
5: Add butter to the pan.
6: Add the beaten eggs to the pan and continually scrape until scrambled eggs form.
7: Remove the eggs and serve on the toasted bread.
