Ingredients for Red Pepper Egg And Provolone Panini
- Crusty Italian Bread
- 2 large eggs
- Dried Oregano
- 1/4 teaspoon salt
- Fresh Ground Black Pepper
- Roasted Red Pepper
- Provolone Cheese
- Parmesan Cheese
- Olive Oil
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How to Make Red Pepper Egg And Provolone Panini
- Preheat your panini press or a large skillet over medium heat.
- In a small bowl, whisk together 2 large eggs, 1/2 teaspoon dried oregano, 1/4 teaspoon salt, and a pinch of black pepper.
- Heat 1 teaspoon olive oil in a nonstick skillet over medium-high heat.
- Pour in the egg mixture and cook, gently lifting the edges with a spatula, until set but still slightly moist. (Approximately 3-4 minutes)
- While the eggs cook, thinly slice 1 red bell pepper.
- Divide the cooked eggs and sliced red peppers evenly between two slices of bread.
- Top each with 1-2 slices of provolone cheese (depending on your preference and the size of your bread).
- Top with the remaining bread slices. Lightly brush the outsides of the sandwiches with olive oil or butter.
- Place the panini in the preheated press or skillet and cook for 3-4 minutes, or until golden brown and the cheese is melted and bubbly, pressing down gently as needed.
- Remove from heat, let cool slightly, and cut in half to serve. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
65 g
Sugar
4g
Fat
49g
Carbs
7g