Categories: Sandwiches
Ingredients
- 2 tbsp. olive oil
- 1 onion, chopped
- 2 bell peppers (1 red, 1 green), chopped
- Kosher salt and black pepper
- 10 large eggs, lightly beaten
- 1/2 cup milk
- 1/4 cup chopped fresh parsley
- 8 slices provolone cheese
- 4 hero rolls, split
- Jarred pepperoncini, drained and chopped, for topping
- Potato chips, for serving
Directions
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Preheat oven to 400. Heat the olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the onion and bell peppers, season with salt and pepper and cook, stirring occasionally, until the veggies start softening, about 5 minutes.
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Meanwhile, whisk the eggs with the milk, parsley, salt and pepper in a large bowl. Pour into the skillet and stir to combine. Cook until the eggs start setting around the edge, about 1 minute. Transfer the skillet to the oven and bake until set in the middle, about 8 minutes. Top with the cheese, then continue baking until melted, 1-2 minutes. Let sit 5 minutes. Meanwhile, toast the rolls on a baking sheet, 3-5 minutes.
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Cut the eggs crosswise into 4 slices, then cut each slice in half; sandwich between the rolls and top with the pepperoncini. Serve with potato chips.