Friday, October 12, 2012

"Peppers and Eggs Italian Style Sandwich" Recipe for World Egg Day!

Happy World Egg Day! Every year the second Friday in October is celebrated across the world as World Egg Day. The first World Egg Day was held in 1996 and since that we have seen many events honoring the “egg” planned across the world. Eggs have a vital role to play in feeding people around the world. They are an “eggs“-cellent, affordable source of high quality protein.

Whether it’s your first time to celebrate World Egg Day or you are a pro, start “eggs“-ecuting plans today to commemorate the “egg”. Here are some “egg“-samples: family festivals that include games, or word games that have to do with eggs, who can cook the fastest egg contest, seminars that include egg information and nutrition, and my favorite is looking in cook books for recipes that include the “Egg”.

Eggs have been described by nutritionists as nature’s large vitamin pill, a mineral cocktail; they contain many of the essential vitamins and minerals required for a healthy diet. Jam-packed full of goodness; from vitamin A, which is needed for healthy development of the body’s cells, helping maintain healthy skin and eye tissue, vitamin B12, which is necessary for the formation of red blood cells, and it is important for the immune system to function accurately. A large egg contains only 70 calories and 5 grams of fat. Egg protein has just the right mix of essential amino acids needed by humans to build tissues.

Some “egg” trivia, see what you know? Did you know that the fastest omelet maker in the world made 427 two-egg omelets in 30 minutes? Yes, it is true, he is known as the Omelet King, Mr. Howard Helmer. He holds three Guinness World Records for omelet making. Here’s another one; to produce one egg, it takes a hen 24-26 hours, and as a hen grows older she produces larger eggs. An average hen lays 300 to 325 eggs a year. Here is one that I never knew; if an egg is accidentally dropped on the floor, sprinkle it heavily with salt for easy cleanup. Did you ever wonder why some yolks are more yellow than others? Well, here is the answer; Yolk color depends on the diet of the hen. The type of food she eats determines the color.


So let's all get “cracking” and make this World Egg Day the biggest and best ever. My recipe this week is my mom’s “Peppers and Eggs Italian Style Sandwich”. In Italy eggs are used all the time for many different recipes, from baking to putting sliced hard cooked eggs in Lasagna. “Uova” is the Italian equivalent of the English word “eggs”. I remember when I was growing up; my mom would make this sandwich for us on a chilly day or even for picnics. But my favorite time I can remember is when she would make it for my brothers and I on Fridays during the time in the catholic religion called Lent. My dad always joined a bowling league after work in New York City on Friday. We would eat dinner earlier and then go with my mom to the Long Island Railroad station to wait for him to come home on the train. Friday nights were always a fun night, it was a night that nothing was planned and what ever we wanted for dinner was on the menu. We would say, “Mom, please make peppers and eggs sandwiches!” It was an all in one sandwich. You have your peppers, eggs, onions, and it was incased in a crispy Italian bread or roll. This is a great sandwich which you can eat hot or cold. What makes this sandwich irresistible is that when you take a bite of the peppers with onions it gives a sweet taste to the eggs. It’s also very juicy, which the Italian bread or roll soaks up some of the juices but if I were you, I would make sure you have a napkin and a fork to pick up every last piece.

Peppers and Eggs Italian Style Sandwich

Ingredients:
4 green peppers, washed, seeded and sliced
1 medium onion, thinly sliced
4 eggs, beaten in a bowl
1/4 cup of Olive Oil (enough to coat bottom of pan)
Salt and pepper to taste
1 loaf of crispy Italian bread or Ciabatta rolls
Directions:
Heat a large skillet over medium heat, and then add enough olive oil to cover the bottom of pan. Next, add the peppers and onions, stirring while regulating the heat so the onions will not burn. Saut√© until the peppers have softened and the onions are caramelized. Then add the beaten eggs and continue stirring until the eggs are cooked and set. Next, salt and pepper to taste. Make sure all are combined. (Just like scrambled eggs) Now slice the bread or rolls lengthwise without cutting all the way through. Fill the bread with the cooked mixture; don’t be afraid to stuff it fully. Enjoy with a tossed lettuce salad or a tomato with cucumber salad.

Optional: You can sprinkle some grated Pecorino Romano cheese on top of mixture or even put a slice of American or Provolone cheese in the sandwich. (If you eat it while it is hot, the cheese melts, yummy!) Mangia Bene! (Eat Well)

Till Next Time………

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