This everything omelet sandwich features cheese, mushrooms, asparagus, and bacon with a flavorful kick of harissa.
Ingredients
- 6 La Brea Bakery Take & Bake Everything Rolls
- 6 large eggs
- ½ cup half and half
- Salt and freshly ground black pepper, to taste
- ½ cup shredded cheddar cheese
- Mushrooms, cooked and sliced
- Asparagus, cooked and sliced
- 1 tablespoon butter, softened
- Harissa spread (favorite store-bought)
- 6 slices bacon, fully cooked
Preparation
- Heat oven to 375°F. Crack eggs into a bowl, add half and half and beat until combined. Add salt & pepper, cheese, mushrooms, and asparagus and mix to combine. Pour mixture into a greased oven-safe pan and place in the oven until the frittata has risen and is fluffy, 25 to 35 minutes. The center should feel firm but still have some give when pressed. Remove and let cool slightly.
- While the frittata is cooking, slice the rolls in half and spread a light coat of butter on each. Put in the oven to toast until they start to brown, 2 to 3 minutes. Remove and set aside.
- To build the sandwiches, place the rolls on a flat surface and spread Harissa on the bottom of each roll. Cut the frittata into squares and place on top of the Harissa. Add a piece of bacon to each and top with the remaining roll. Serve immediately.
