Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 onion, chopped
• 2 bell peppers (1 red, 1 green), chopped
• Kosher salt and freshly ground pepper
• 10 large eggs, lightly beaten
• 1/2 cup milk
• 1/4 cup chopped fresh parsley
• 8 slices provolone cheese (about 4 ounces)
• 4 hero rolls, split
• Jarred pepperoncini, drained and chopped, for topping
• Potato chips, for serving

Instructions

1. Preheat the oven to 400 degrees F. Heat the olive oil in a large ovenproof nonstick skillet over medium-high heat. Add the onion and bell peppers, season with salt and pepper and cook, stirring occasionally, until the vegetables start softening, about 5 minutes.
2. Meanwhile, whisk the eggs with the milk, parsley, 1 teaspoon salt and a few grinds of pepper in a large bowl. Pour into the skillet and stir to combine. Cook until the eggs start setting around the edge, about 1 minute. Transfer the skillet to the oven and bake until set in the middle, about 8 minutes. Top with the cheese, then continue baking until melted, 1 to 2 minutes. Let sit 5 minutes. Meanwhile, toast the rolls on a baking sheet, 3 to 5 minutes.
3. Cut the eggs crosswise into 4 slices, then cut each slice in half; sandwich between the rolls and top with the pepperoncini. Serve with potato chips.
4. Photograph by Ryan Dausch