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a closed whole-wheat long sub roll cut across the middle, holding a firm yellow baked-egg frittata strip with thin potato rounds, dark-green spinach, tiny scallions and small white feta pieces over a thin dill-yogurt spread, without bacon, sausage or garnish
Andrew Fowler

Breakfast Sub

Bake the eggs as one small frittata, then cut it into long strips that fit the rolls instead of chasing loose scrambled curds through the bread. Thin potato coins give the filling enough substance for breakfast without another sausage patty or a layer of bacon. Cook the spinach until its moisture is gone before adding it to the eggs, or the center of the bake can stay watery even when the edges look done. Feta supplies most of the salt, and the cool dill yogurt only needs a thin swipe on the bread. Let the frittata settle for five minutes before cutting so the strips lift out intact.
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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.