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Ingredients: 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
Preparation: 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.