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Frittata Submarines
Ingredients:
4 pieces sun-dried tomatoes, dry packed
1 tbsp (15 mL) butter or margarine
2 onions, thinly sliced
1 tbsp (15 mL) balsamic vinegar
Salt and pepper, to taste
6 eggs
2 tbsp (30 mL) water
Vegetable spray
4 (9-inch/23 cm) submarine or large crusty rolls, split
4 slices Havarti cheese, light
1/2 cup (125 mL) bacon pieces
Lettuce leaves
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Instructions:
Soak tomatoes in very hot tap water until softened. Drain and chop. Set aside. In a non-stick 10-inch (25 cm) skillet, heat butter over medium heat. Add onions and cook until almost brown, without stirring, about 7 minutes. Stir and continue cooking until onions are golden brown. Add vinegar and cook until brown. Season with salt and pepper. Let cool. Whisk eggs and water; stir in cooled onions. Spray a 9-inch (23 cm) square pan with vegetable spray. Pour in egg mixture. Bake at 350°F (180°C) for 15 minutes or until set. Let stand a few minutes before cutting into 8 triangles. Place lettuce leaf and two triangles overlapping on each roll bottom. Top with 2 tbsp (30 mL) bacon pieces, 1 tbsp (15 mL) dried tomatoes, 1 slice cheese, 1 lettuce leaf and remaining half roll.
Makes 4 submarines.
Tip: You can cook the frittata in a skillet on top of the stove. Cook over medium-low heat until eggs are almost set but still moist on surface, about 10 to 12 minutes, lifting the edges to allow uncooked egg to run to bottom of skillet.
Suggestion for Complete Meal: Serve with celery and carrot sticks, followed by a pear.
Preparation: 8 minutes
Cooking: 25 minutes
Nutrients per serving:
Calories: 540
Carbohydrate: 57 g
Protein: 30 g
Fat: 23 g
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