Frittata Sandwiches With Peppers & Onions
|Olive oil||2 Tablespoon|
|Onions||2 Medium, each cut in half and thinly sliced|
|Italian frying peppers||4 , thinly sliced|
|Grated parmesan cheese||3⁄4 Cup (12 tbs)|
|Chopped parsley||1⁄4 Cup (4 tbs)|
|Ground black pepper||1⁄4 Teaspoon|
|Focaccia bread||1 , cut horizontally in half (Round Or Square)|
In 12 inch skillet, heat 1 tablespoon olive oil over medium heat.
Add onions and cook, stirring frequently, until tender, about 8 minutes.
Add peppers; sprinkle with 14 teaspoon salt and cook until peppers are tender, about 12 minutes longer.
Meanwhile, preheat oven to 375°F.
In large bowl, with wire whisk or fork, mix eggs, Parmesan, parsley, black pepper, and remaining 14 teaspoon salt until blended.
In nonstick 10 inch skillet with oven safe handle, heat remaining 1 tablespoon olive oil over medium heat.
Pour in egg mixture and cook without stirring, 3 to 4 minutes, until frittata begins to set around the edge.
Place skillet in oven.
Bake about 10 minutes longer or until frittata is just set and knife inserted in center comes out clean.
Slide frittata onto plate.
Place frittata on bottom of focaccia; top with onion pepper mixture.
Replace top of focaccia.