This is actually a starter filling for many uses. I make lots of this filling to use later in many different ways. Some suggestions would be in stromboli, pizza toppings and in this recipe, a delicious omelet. It also freezes well in a pinch when you want to make a great breakfast the filling is all ready. You can also add cooked sausage or any other meat you like and have another meal in itself making a great sandwich. The possibilities are endless.
This spinach and peppers with some plum tomatoes are great sauteed and in a sandwich. One of my favorite combinations.
Italian Peppers Eggs and Spinach Omelet Recipe
3 cloves minced garlic ( 1 left whole)
1 large bag spinach, escarole or kale
1 bag sweet or hot baby peppers cleaned and seeded sliced or leave whole
4 plum tomatoes sliced
salt, pepper to taste
cayenne pepper to taste
olive oil to cook with
Italian flavored bread crumbs
3 eggs beaten
shredded provolone or mozzarella
loaf of crusty fresh Italian bread
Optional: mushrooms, olives, leftover cooked potatoes, leftover cooked meats, sausage, pepperoni, prosciutto or any other meat you like.
In a large fry pan add 3 tablespoon olive oil and saute one garlic clove (left whole) for 1 minute turning not to burn. Remove garlic add the spinach cook until it starts to wilt. Add the peppers and tomatoes and cook until they are softened. This will now be ready to make an omelet. Set aside.
In a clean pan add a few tablespoons of olive oil, when heated add a few slivers of garlic to flavor the oil for a minute then the eggs. Cook on one side then flip. Add the cheese slices to the middle, then some pepper filling and anything else you like. Fold over. Add more filling and cheese. Sprinkle with grated cheese and toasted bread crumbs.
Serve with toasted and buttered Italian bread.
Note: To toast bread crumbs heat 2 tablespoons of olive oil in a pan on low heat. Add 1/4 cup Italian flavored bread crumbs and stir fry until heated and crispy around 8 minutes. Sprinkle on top of vegetable medley.