Recipe: Kevin's Hot Pepper and Egg Submarine Sandwiches

KEVIN'S HOT PEPPER AND EGG SUBMARINES

This is a super-easy, inexpensive, very filling lunch or casual dinner. One tester substituted Egg Beaters for her low cholesterol diet. Kevin suggests serving it with potato salad, or French fries or potato chips, etc. He said, "if the bell hits while eating, it can quickly be heated up by microwave upon return." This recipe can feed more or less people by adding or decreasing ingredients, depending upon how many members are going to eat. All four shifts have been happily served this meal."

1 large white or yellow onion, diced
1 large green bell pepper, cut in thin strips or chopped (hot pepper may also be added, to taste)
1/4 lb. mushrooms, sliced
2 tablespoon butter or margarine
1 tablespoon garlic powder (or to taste, optional)
1 dozen eggs
1/8 cup milk
1 (8 oz) can marinara sauce or tomato sauce
1 package (6-inch long) sub rolls (any variety)

Combine onion, green pepper and mushrooms and saute in deep skillet in the butter until golden or about 10 minutes. Add garlic powder as you stir, if using.

Scramble eggs with 1/8 cup of milk. Add egg mixture to sauteed vegetables in pan. Heat on medium, stirring occasionally so as not to burn.

Heat sauce in a small separate pan.

When eggs are cooked, fill submarine rolls. Add a run of sauce to the top of the eggs in each roll.

Feeds 4-5 firefighters
From: Firefighter Kevin Day, Engine Hour 37, Seattle, Washington
Adapted from source: The National Firefighter's Recipe Book by Candice DeBarr and Louis A. Depasquale, 1993