We all  like to stuff our face so lets share what we like ad how to make it.

Italian Peppers and Eggs Sandwich



Start with three large eggs, and scramble them in a bowl with a splash of milk. Make sure to scramble them well, so they're nice and airy. Set those aside, and place a nonstick skillet over medium heat.

The peppers are really what made the sandwichThey had been cooked slowly at low temperature so they softened up completely and became very sweet. While your pan is warming, chop one large bell pepper into a one-inch dice. What type of pepper you use is up to you. The classic sandwichis a mixture of red and green . Add a half a tablesthingy each of butter and olive oil to the skillet, and toss your peppers in. Add salt and continue to cook over medium heat until the peppers have softened.
If you wish, you can add onions with the pepper as well. It's entirely up to you Once the peppers are soft, add another tablesthingy of butter to the skillet and melt. Then toss your scrambled-egg custard into the pan and allow the peppers to spread throughout. The flavor of the rendered peppers will mix throughout the eggs along with the butter and lend them a delicious flavor.

When scrambling eggs, don't scrape them off the bottom of the pan. Your eggs won't turn out fluffy but flat with hard, crusty bits. Instead, cook over medium heat and stir the eggs gently from the center. The heat will distribute evenly, and you'll get nice, fluffy eggs.

Scrambled eggs are done when they are still slightly soft. Carryover heat will continue to cook them afterward, and nothing is worse than dry eggs. (You can also add cheese now if you like, and the heat from the eggs will make it melt.) Place the egg and pepper mixture into a warm piece of Italian bread or a hoagie roll, and serve with plenty of hot sauce if you like.