Egg and Broccolini Sandwiches

1. 1

   Heat 2 tablespoons olive oil in a large skillet over medium heat.

2. 2

   Add the broccolini, garlic, 2 tablespoons water, 1/2 teaspoon salt, and pepper to taste.

3. 3

   Cover and cook, stirring occasionally, until the broccolini is tender, 8 to 10 minutes.

4. 4

   Remove from the heat; keep warm.

5. 5

   Whisk the eggs, 2 tablespoons water, and salt and pepper to taste in a medium bowl.

6. 6

   Heat the remaining 1 tablespoon olive oil in a medium nonstick skillet over medium-low heat.

7. 7

   Add the egg mixture and cook, stirring gently with a rubber spatula, until just cooked through, 3 to 4 minutes.

8. 8

   Divide the cheese, broccolini and scrambled eggs among the rolls.

9. 9

   Top with pepperoncini and drizzle with pepperoncini brine.

10. 10

    Serve with chips.

11. 11

    Per serving: Calories 660; Fat 37 g (Saturated 15 g); Cholesterol 362 mg; Sodium 1,196 mg; Carbohydrate 46 g; Fiber 4 g; Protein 36 g

12. 12

    Photograph by Christopher Testani

* Per serving · 4 servings · Values may vary.

No additional tips available.