Frittata Subs

Eggs, peppers, cheese, and bread, Oh MY!!! These are good take along to work or school sammies, too, wrapped in foil.
(serves 4)

2 T. EVOO
1 sweet* onion, chopped
2 bell peppers (1 red, 1 orange*), chopped
Kosher salt and freshly ground pepper
10 large eggs, lightly beaten
1/2 cup whole* milk
1/4 cup chopped fresh flat-leaf* parsley
8 slices provolone cheese (about 4 oz.)
4 hero rolls, split
Jarred pepperoncini, drained and chopped, for topping
Lay's* potato chips, for serving

Preheat the oven to 400. Heat the olive oil in a large ovenproof non-stick skillet over med.-high heat. Add the onion and bell peppers, season with S&P, and cook, stirring occasionally, until the veggies start softening, about 5 min. Meanwhile, whisk the eggs with the milk, parsley, 1 t. 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 min. Transfer the skillet to the oven and bake until set in the middle, about 8 min. Top with the cheese, then continue baking until melted, 1-2 min. Let sit 5 min. Meanwhile, toast the rolls on a baking sheet, 3-4 min. Cut the eggs crosswise into 4 slices, then cut each slice in half; sandwich between the rolls and top with the pepperoncini. Serve with the chips.

"Do not grow weary and lose heart."

Have FUN today!!!!!

Love,

Machete Milletti