Yield: 1 sandwich.
1 green bell pepper, quartered
1 garlic clove, thinly siced
as needed, olive oil
2 eggs, lightly beaten
as needed, salt and pepper
2 slices mild or sharp BelGioioso Provolone cheese
2 slices crusty Italian bread
Skillet fry bell pepper quarters in garlic with oil until softened, and season with salt and pepper. Scramble seasoned eggs in oiled omelet pan until soft-set and let finish cooking into flat omelet. Layer bottom bread slice with cooked pepper quarters to fit; add scrambled egg omelet to fit, and Provolone cheese slices. Cover with top bread slice. Grill sandwich in skillet or on flat-top grill, covered, until bread has browned on both sides and cheese has melted. Cut sandwich in half to serve.
Photo Credit: BELGIOIOSO
