This recipe is by far not an original. In fact, its roots go back to one of the most traditional Italian-American classics, the peppers and eggs sandwich. There are a number of variations on this sandwich – my grandfather would often add hot dogs, and I’ve added shrimp or pancetta to mine.
This version takes a bit of a healthier route, with the addition of fresh kale. In true Italian-American style cooking, some of the measurements in this recipe are eyeballed. But with a dish like peppers and eggs, a little of this and some of that is always the perfect amount.
Kale, Peppers and Eggs Sandwich
Makes two fully packed sandwiches
1 green bell pepper, chopped
(you can learn more about my quick pepper slicing techniques by clicking here)
1 clove garlic, minced
1/4 yellow onion, chopped or grated
(you can learn more about my onion grating techniques by clicking here)
2 handfuls of fresh kale, chopped
4 large eggs
1 heaping teaspoon grated parmesan cheese (optional, but gives the egg a nice flavor)
Salt and pepper
Lightly coat the bottom of a pan on medium heat with olive oil. Add the garlic and onions, stir. Add the peppers, stir. Once the peppers are slightly softened and tender, add the kale. Season with salt and pepper. Add about a tablespoon of water to the pan, then cover the pan and lower the heat to medium-low. Let simmer for about 5 minutes.
In a bowl, scramble the eggs, parmesan cheese and a bit of salt and pepper. Once the kale has softened, give the peppers and kale one more stir to mix it together. Add the egg mixture, tilt the pan to make sure that the egg mixture is evenly distributed.
Once the eggs start to firm up, carefully flip everything in the pan with a spatula. Continue to flip and stir until the eggs are evenly cooked.
Serve the kale, peppers and eggs in a roll. I prefer adding a slice of provolone cheese. Enjoy!
Even my kids enjoyed it!