Pepper and egg sandwich

Bell peppers: slice all your bell peppers into bite-sized strips or smaller. 

Add a tablespoon of olive oil to a pan over medium heat. When the oil starts to shimmer, add bell pepper slices and toss in the oil. Season with salt, black pepper, and garlic powder, stir to combine.

Cook the seasoned bell peppers over medium heat for 8 to 10 minutes or until softened but not browned. 

Remove the softened peppers to a sealed container and allow to cool. Store in the refrigerator for up to three days. 

Scrambled eggs: add 2 tablespoons of butter to a medium pan over medium-low heat. 

Crack 3 eggs into a bowl and whisk thoroughly. Add the eggs to the pan when the butter is melty and appears bubbly.

Sprinkle the salt and black pepper on the eggs and scramble everything in the pan for four or five minutes until the eggs are just starting to firm up.

Add a few spoonfuls of sliced and cooked bell peppers and stir to mix everything. Add any cheese if desired.

Finish cooking the eggs. Stir everything together with any peppers and cheese that have been added.

Sandwich assembly: slice the bread roll and open it up like a book.

Scoop all the eggs and peppers into the roll and wrap the sandwich in parchment paper or foil if desired. Wrapping will help steam the bread and all the ingredients.

Let the sandwich rest for a minute or two and then serve.