Recipe courtesy of David Rosengarten
Onion Frittata Rolls with Bacon and Roasted Red Pepper
- Yield: 6 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 232
- Total Fat
- 16
- Saturated Fat
- 6
- Carbohydrates
- 14
- Dietary Fiber
- 1
- Sugar
- 3
- Protein
- 9
- Cholesterol
- 78
- Sodium
- 330
Ingredients
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
Directions
- 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.