Frittata sub sandwich

Votes: 3

Photo of the dish: Ryan Dausch

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 600, total fat 33 G., saturated fats G., proteins 32 G., carbohydrates 42 G., fiber G., cholesterol mg, sodium mg, sugar G.

Sub Frittata Sandwich - A Detailed Recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

2 chopped bell peppers (1 red, 1 green)
2 tbsp. l. olive oil
1 chopped onion
Salt and ground black pepper
10 large eggs, lightly beaten
0.5 cups of milk
1/4 cup chopped fresh parsley
8 slices provolone cheese (about 110 g)
4 sub buns, slit at the edges
Sliced canned pepperoncini peppers (without juice) for garnish
Potato chips for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: sweet pepper, provolone cheese, sandwich buns, peperoncino pepper, milk, eggs, onions, parsley, chips

Cooking the dish according to the recipe:

Preheat oven to 200°C (400°F). Heat olive oil in a large nonstick skillet over medium-high heat. Add the onion and bell peppers, season with salt and ground pepper, and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
Meanwhile, combine the eggs with the milk, parsley, 1 teaspoon of salt, and a few grinds of pepper in a large bowl. Pour into the skillet and stir well. Cook until the eggs are set around the edges, about 1 minute.

Place the pan in the oven and bake until set in the center, about 8 minutes. Top with cheese, then continue baking until the cheese melts, 1-2 minutes. Let it rest for 5 minutes. Meanwhile, toast the buns on a baking sheet for 3-5 minutes.