21. ONION FRITTATA ROLLS with BACON and ROASTED RED PEPPER

makes six 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 (golden, eggy ones are best – round or oval)
12 slice of bacon, cooked crisp
2 medium red bell peppers, roasted, or 6 oz. roasted red peppers from a jar

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 (lift the edge of check). 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 a fresh roasted red pepper, peels and seeds removed, or 1 ounce of roasted red pepper from a jar. Close sandwiches with the tops of rolls.


courtesy of: The Dean & DeLuca Cookbook by David Rosengarten with Joel Dean and Giorgio DeLuca. New York: Random House, 1996, pp. 100-101