Red Pepper, Egg and Provolone Panini

Breakfast Panini Recipe
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 2 servings
  • Prep: 10 mins
  • Cook: 10 mins

In the south of Italy, egg and bell pepper sandwiches are a classic. For variety, toss some sautéed or grilled red onion slices on, too.


4slices (1/2-inch thick) Sicilian-style sesame semolina bread
3 large eggs
3/4teaspoon dried oregano
1/4teaspoon salt
1/4teaspoon black pepper
1/2cup jarred roasted red peppers, drained
2ounces sharp Provolone cheese, sliced
1ounce Parmesan cheese, sliced
Olive oil


  1. Preheat panini grill or stovetop griddle pan.
  2. In a small bowl, beat eggs, oregano, salt, and pepper with a fork. Heat a nonstick skillet over medium-high heat. Add egg mixture. Cook, lifting the edges with a fork, 2 to 3 minutes or until set.
  3. Divide eggs, peppers and cheeses between 2 slices bread. Top with remaining bread. Brush outsides lightly with oil.
  4. Place on panini grill or griddle and cover with grill top or grill press. Grill 2 to 3 minutes on each side or until golden and cheese starts to melt.

Recipe by Sharon Sanders.

Nutritional Info *per serving

  • Glycemic Load 0
  • Calories 500
  • Fat 23g
  • Saturated Fat 10g
  • Polyunsaturated Fat 2g
  • Monounsaturated Fat 6g
  • Cholesterol 310mg
  • Sodium 1270mg
  • Potassium 230mg
  • Carbohydrate 43g
  • Fiber 5g
  • Sugars 6g
  • Protein 30g
  • Trans Fat 0
  • Vitamin A 35%
  • Vitamin C 100%
  • Calcium 50%
  • Iron 25%