We love this cross-cultural collision of frittata, egg foo young, and Western sandwich (Western as in Denver)
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 bestround or oval)
12 slices of bacon, cooked crisp
2 medium red bell peppers, roasted (or 6 ounces roasted red peppers from a jar)
1. Place the butter in a flameproof nonstick skillet, 5 inches in diameter. Melt butter over moderately high heat, then add the onions. Sauté, stirring occasionally, until the onions are golden brown and quite soft, about 10 minutes.
2. Add beaten eggs to pan. Cook slowly for 10 minutes, or until the base of the frittata is well set (lift the edge to 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.
3. 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.
We love this cross-cultural collision of frittata, egg foo young, and Western sandwich (Western as in Denver). The sandwiches taste great when freshly made, but the flavors are even better after a few hours (perfect for a picnic). Serves 6