Onion Frittata Rolls with Bacon and Roasted Red Pepper

6 sandwiches
  • 2 tablespoons butter
  • 1 1/2 cups very thinly sliced onions
  • 4 whole eggs plus 3 egg whites, beaten together with a fork for about 30 seconds
  • 6 soft rolls
  • 12 slices bacon, cooked crisp
  • 2 medium red bell peppers, roasted, peeled and seeded
  • Place the butter in a flameproof nonstick skillet, 5 inches in diameter. Melt butter over moderately high heat, then add the onions. Saute, stirring occasionally, until the onions are golden brown and quite soft, about 10 minutes.

  • Add beaten eggs to pan. Cook slowly for 10 minutes, or until the base of the frittata is well set. Pass the frittata under a broiler, briefly to set the eggs on top. Slide it out from pan onto plate or countertop, and let cool for 15 minutes.

  • Cut the frittata into 6 portions that fit snugly on the rolls. Place each portion on half of a roll. Top each with 2 slices of bacon and a third of fresh roasted red pepper. Close sandwiches with top of rolls.

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