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Breakfast Sub on a plate
Andrew Fowler

Breakfast Sub

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Prep Time 25 minutes
Cook Time 45 minutes
Total Time 1 hour 10 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 1/2 lb Yukon Gold potatoes peeled and cut into 1/8-inch rounds
  • 2 tsp olive oil divided
  • 5 oz baby spinach
  • 8 large eggs
  • 1/4 cup whole milk
  • 3 oz feta crumbled
  • 2 scallions finely sliced
  • 1/4 tsp fine salt
  • 1/4 tsp black pepper divided
  • 1/3 cup plain Greek yogurt
  • 1 tbsp finely chopped fresh dill
  • 1 tsp lemon juice
  • 4 soft whole-wheat sub rolls 8 inches long

Method
 

  1. Heat oven to 350°F and oil an 8-inch square baking dish with 1 teaspoon oil. Simmer potato rounds in water for 5 to 6 minutes until just tender, then drain thoroughly.
  2. Heat remaining oil in a skillet and wilt spinach for 2 to 3 minutes until its moisture evaporates. Cool briefly, then chop.
  3. Whisk eggs, milk, salt and half the pepper in a bowl. Fold in potatoes, spinach, feta and scallions and pour into the prepared dish in an even layer.
  4. Bake for 25 to 30 minutes until the center is set and reaches 160°F. Rest for 5 minutes, then cut into four long strips, each about 8 by 2 inches.
  5. Mix yogurt, dill, lemon juice and remaining pepper. Split the rolls and toast only the cut faces under the broiler for 1 to 2 minutes.
  6. Spread a thin layer of dill yogurt inside each roll and tuck in one warm frittata strip. Close, cut across the middle and serve one breakfast sub per person.