Frittata Submarines

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4 pieces sun dried tomatoes, dry packed
1 tbsp (15 mL) butter or margarine
2 onions, thinly sliced
1 tbsp (15 mL) balsamic vinegar
to taste salt and pepper
6 eggs
2 tbsp (30 mL) water
vegetable spray
9 inch (4, 23 cm) submarine or large crusty rolls, split
4 slices havarti cheese, regular or light
1/2 cup (125 mL) bacon pieces
lettuce leaves


Soak tomatoes in very hot tap water until softened. Drain and chop. Set aside. In a nonstick, 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 180oC (350 oF) 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.

Preparation: 8 minutes

Cooking: 25 minutes