Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Egg, Ricotta and Caponata Subs
Getting reviews...
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 610
- Total Fat
- 34 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 396 milligrams
- Sodium
- 1276 milligrams
- Carbohydrates
- 48 grams
- Dietary Fiber
- 4 grams
- Protein
- 26 grams
- Sugar
- 9 grams
- Level: Easy
- Total: 25 min
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 610
- Total Fat
- 34 grams
- Saturated Fat
- 10 grams
- Cholesterol
- 396 milligrams
- Sodium
- 1276 milligrams
- Carbohydrates
- 48 grams
- Dietary Fiber
- 4 grams
- Protein
- 26 grams
- Sugar
- 9 grams
Ingredients
Directions
- Preheat the oven to 350˚. Place the rolls cut-side up on a baking sheet and bake until lightly toasted, about 5 minutes. Brush the insides with 2 tablespoons olive oil and season lightly with salt and pepper.
- Whisk the eggs and 1/4 teaspoon salt in a medium bowl. Heat the remaining 1 tablespoon olive oil in a medium nonstick skillet over medium-low heat. Add the eggs and cook, stirring, until they just begin to scramble, about 30 seconds. Add the scallions and continue cooking, stirring, until just set, 4 to 5 minutes.
- Spoon the eggs onto the roll bottoms and top with the caponata. Spread the ricotta on the roll tops and season with pepper. Toss the arugula, pepperoncini and brine in a bowl; season with salt and pepper and add to the sandwiches.
