Frittata Sandwiches with Peppers and Onions
Serving Size / Yield
- 2 Tbs. olive oil
- 2 med. onions, each cut in half and thinly sliced
- 4 Italian frying peppers, thinly sliced
- 1/2 tsp. salt
- 6 lg. eggs
- 3/4 C. freshly grated Parmesan cheese
- 1/4 C. chopped fresh parsley
- 1/4 tsp. ground black pepper
- 1 round or square (8-inch) focaccia bread, cut horizontally in half
In 12-inch skillet, heat 1 tablespoon oil over medium heat. Add onions and cook, stirring frequently, until tender, about 8 minutes. Add peppers; sprinkle with 1/4 teaspoon salt and cook until peppers are tender, about 12 minutes longer. Keep warm.
Meanwhile, prehead oven to 375 degrees. In large bowl, with wire whisk, beat eggs, Parmesan, parsley, black pepper and remaining 1/4 teaspoon salt until blended.
In oven-safe nonstick 10-inch skillet, heat remaining 1 tablespoon olive oil over medium heat. Pour in egg mixture and cook, without stirring, until egg mixture begins to set around the edge, 3 to 4 minutes.
Place skillet in oven; bake until frittata is just set and knife inserted in center comes out clean, about 10 minutes longer. Slide fritrtata onto plate. Place frittata on bottom of focaccia; top with onion mixture. Replace top of focaccia. Cut into 4 wedges before serving.
Each sandwich: About 535 calories, 29g protein, 49g carbhydrate, 26g total fat (7g sat.), 341mg cholesterol, 1,225mg sodium.