Frittata "Brinner" Sandwiches - Southwest Style
For the frittata:
1 T. unsalted butter
4 slices of bacon, cooked crisp and crumbled
1/2 c. finely shredded cheddar cheese
2 medium scallions, thinly sliced
6 eggs, lightly beaten
salt & pepper
1/2 c. chunky salsa, drained of excess liquid
6 soft ciabatta sandwich rolls, split, toasted and buttered
Preheat oven to 350 degrees f. In a small bowl combine the crumbled bacon, cheese and scallion, set aside. Season the beaten eggs with a little salt & pepper. Melt butter in a 10-inch oven safe nonstick skillet over medium heat until the butter melts and the foaming subsides. Add the eggs to the skillet and immediately sprinkle the bacon-cheese mixture over the top, spoon the drained salsa evenly over the top. Using a heat-proof spatula mix the frittata in small circular motions until the egg begins to set up into soft curds. Continue to cook, running the spatula around the edges of the frittata and lifting, letting the uncooked egg flow to the outer edges. (All this should take only a couple of minutes, start to finish.) When the frittata is mostly set with just the top looking a little runny, place the fritatta in the oven to finish cooking, about 3 minutes or so. Slide the frittata out onto a cutting board and cut into wedges for serving.
Add the frittata wedges and sliced avocado to the toasted rolls. Serve.