HERB FRITTATA, ARUGULA AND ROASTED PEPPER PANINI

4 large eggs
3 tablespoons Parmesan Reggiano, grated
1 tablespoon Italian parsley, chopped
1 tablespoon chives, minced
2 teaspoons butter
salt and pepper
2 soft rolls
2 to 3 ounces arugula
2 roasted red peppers
4 to 6 tablespoons extra virgin olive oil

Whisk eggs together with Parmesan cheese and herbs. Season with salt and pepper.

Heat an 8-inch non-stick skillet over high heat. Melt a teaspoon of butter in skillet and when it stops foaming, add half the egg mixture. Stir and shake until the bottom is set and lightly brown. Flip and cook the other side or place under the broiler until set.

Remove from the pan and repeat with the remaining egg mixture.

Slice the rolls in half, generously drizzle both sides of the roll with olive oil.

Place arugula on one side of the roll and top with roasted pepper. Cut frittata in half and place both halves on top of roasted pepper, drizzle with balsamic vinegar and top with other side of roll.

Repeat with remaining roll, then place both assembled panini on the Panini Maker. Lower top Grilling Plate onto the oiled rolls, making sure it lies evenly on the rolls. Cook until golden brown, approximately 3-4 minutes.

Makes 2 panini
Source: Salton