Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Frittata Subs
Getting reviews...
- Level: Easy
- Total: 35 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 600
- Total Fat
- 33 grams
- Saturated Fat
- 12 grams
- Cholesterol
- 490 milligrams
- Sodium
- 1667 milligrams
- Carbohydrates
- 42 grams
- Dietary Fiber
- 4 grams
- Protein
- 32 grams
- Sugar
- 8 grams
- Level: Easy
- Total: 35 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 600
- Total Fat
- 33 grams
- Saturated Fat
- 12 grams
- Cholesterol
- 490 milligrams
- Sodium
- 1667 milligrams
- Carbohydrates
- 42 grams
- Dietary Fiber
- 4 grams
- Protein
- 32 grams
- Sugar
- 8 grams
Ingredients
Directions
- 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.
- 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.
- 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.
