Eggs Pepperonata on Italian Bread
Number of servings : Prep time: Cooking time: Type of meal : | Main Courses | Main Courses Special diet
Number of servings :
Type of meal : | Main Courses | Main Courses
Special diet :
1 large Italian flat bread
1 tbsp (15 mL) Dijon mustard
Salt and pepper, to taste
4 tsp (20 mL) olive oil (divided)
1 medium onion, cut into wedges
1 large clove garlic, minced
1/2 each red and green peppers, cut into strips
1 medium tomato, cut into chunks
2 tbsp (30 mL) chopped fresh basil
OR 1/2 tsp/2 mL dried basil
3/4 cup (175 mL) shredded mozzarella or Cheddar cheese
1/2 tsp (2 mL) hot red pepper sauce
24 littleneck clams in the shell, well scrubbed
Split bread in half. Spread with mustard. Set aside.Beat together eggs, salt and pepper. Over medium-high heat in large nonstick skillet, heat 1 tsp (5 mL) olive oil. Add eggs. As mixture begins to set, gently move spatula across bottom and sides of skillet to form large, soft curds.
When eggs are set but still moist, spoon over lower half of bread. Wipe skillet with a paper towel. Over high heat, heat 1 tbsp (15 mL) olive oil. Add onion, garlic, red and green peppers, and tomato. Season with salt and pepper. Stir fry until tender-crisp, about 2 minutes. Stir in basil. Spoon over eggs. Sprinkle with cheese.
Close sandwich with top half. (If sandwich is to be served right away, it may be baked at 375ºF (190ºC) 10 minutes.) Cut into single portions. Serve hot or at room temperature.
Makes 4-6 servings.
Imported on 2011-01-20 16:41:26 — Original ID:558