Italian Omelet, Spinach and Roasted Red Pepper Sandwiches

http://teriskitchen.com/sandwiches-recipes/italian-omelet-spinach-pepper-sandwiches.html

Makes 4 sandwiches

I have often made sandwiches using leftover Italian omelet, known as frittata. For this recipe, I decided to make them from scratch. The addition of the spinach and red peppers makes it special and a well-balanced meal. Do not let the number of ingredients intimidate you. A frittata is a very quick and easy main dish that is good for breakfast, lunch or dinner. This recipe can be made in any amount and leftover omelet can be refrigerated for several days. Omit the pancetta for a vegetarian version.

Ingredients

   Omelet

• 1 tablespoon olive oil
• 1 ounce thick sliced pancetta, chopped
• 1/3 cup chopped green pepper
• 1/2 cup chopped onion
• 1-1/2 tablespoons minced fresh garlic
• 6 large or extra-large eggs
• 1 tablespoon dried oregano
• 1 tablespoon dried parsley
• 2 tablespoons freshly grated Parmesan cheese
• Salt and pepper to taste
• An additional 2 tablespoons olive oil

   Remaining Ingredients

• 2 teaspoons minced fresh garlic
• 1 tablespoon balsamic vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste
• 1 tablespoon olive oil
• 2 ounces baby spinach leaves
• 4 medium-sized crusty rolls
• Mayonnaise (optional)
• Sharp provolone or similar cheese, thinly sliced
• 2 roasted red peppers, store-bought or homemade, peeled and cut into strips

For the omelet, heat the 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the pancetta, green peppers and onions. Sauté until softened, about 5 minutes. Add the garlic and sauté another minute. Remove from heat. Beat the eggs in a large bowl. Add the sautéed vegetables, herbs, salt, pepper and Parmesan cheese. Stir well to combine. Reheat the skillet with the additional 2 tablespoons of oil over medium heat. Add the egg mixture and cook until the bottom is set. Cut into 6 wedges and turn each over to cook the other side. Remove from heat while preparing the spinach.

For the spinach, whisk the garlic, vinegar, mustard, salt, pepper and olive oil in a medium bowl until well-combined. Add the spinach and toss.

To assemble, cut the rolls in half horizontally and, if desired, remove some of the bread from the inside. Spread some mayonnaise on the cut sides of each roll. Place a piece of omelet on the bottom halves, cutting as needed to fit the roll. Top with the cheese, then some peppers and spinach. (Extra spinach or peppers can be served on the side.) Top with the remaining roll halves and serve immediately.

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