Eggs Pepperonata on Italian Bread

Split bread in half. Spread with mustard. Set aside.

Beat together eggs, salt and pepper. Over medium-high heat in a 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 375 ºF (190 ºC) 10 minutes. Cut into single portions. Serve hot or at room temperature.

*Or use focaccia, kaiser rolls or pita pockets.

For lunch bag:
Cool sandwiches completely. Wrap separately in plastic wrap and refrigerate. To reheat, if desired, remove plastic wrap, place one sandwich on a paper napkin and reheat in microwave oven on HIGH 1 to 1-1/2 minutes.

*This recipe is also excellent with shredded Canadian Cheddar.