Instructions: For the roll: In a mixing bowl, combine the olive oil, butter, garlic and grated cheese. Mix thoroughly as you sprinkle in the ground red pepper.

Slice the Italian sandwich roll open at the top, cutting from stem to stern.

Open it up as wide as possible without splitting the roll apart. Generously coat the exposed surfaces with the garlic-cheese spread.

For the filling: Heat the olive oil in a 9 inch nonstick skillet over a medium-high flame. Add the onion and bell pepper slices and saute until they are tender and show a touch of char.

Turn the flame under the skillet down to medium-low. Pause to slip the dressed sandwich roll under a preheated broiler or into a toaster oven and leave it there to toast until the edges are nicely browned and the garlic-cheese spread is bubbling hot. (Dont let this burn.)

Pour the beaten eggs over the onion and pepper mixture, tipping the pan to let the eggs spread all through it. Cook until the eggs have set, tilting the pan and lifting the edge of the eggs with a spatula to allow any remaining liquid to come in contact with the pans surface. Season with salt and pepper.

Take the toasted roll, spoon the pepper and eggs over it, and close it up.

Serve at once.

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