Chef Jock's Egg Boboli

As seen on Good Morning Tennessee, May 14, 20001

Chef Jock's Egg Boboli

1-7 inch Bobolli dough
2 eggs
1/2 cup mushrooms
12 cup fresh spinach
1/4 cup mixed Bell peppers
2 ounces Provolone cheese, sliced
Peanut oil
1 tbs butter
granulated onion
salt and pepper to taste

In the peanut oil, fry the dough.

Saute' mushrooms, spinach, peppers and seasonings in small non-stick pan, with butter. In a bowl, whisk eggs and 3 tbs half and half, pour eggs into saute' pans with veggies. When eggs are cooked to desired doneness, add cheese and allow to melt.

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