Frittata sub sandwich

Ingredients:

• 2 chopped bell peppers (1 red, 1 green)
• 2 tbsp. l. olive oil
• 1 chopped onion
• Salt and ground black pepper
• 10 large eggs, lightly beaten
• 0.5 cups of milk
• 1/4 cup chopped fresh parsley
• 8 slices provolone cheese (about 110 g)
• 4 sub buns, slit at the edges
• Sliced ​​canned pepperoncini peppers (without juice) for garnish
• Potato chips for serving

Preparation:

1. Preheat oven to 200°C (400°F). Heat olive oil in a large nonstick skillet over medium-high heat. Add the onion and bell peppers, season with salt and ground pepper, and cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes.
2. Meanwhile, combine the eggs with the milk, parsley, 1 teaspoon of salt, and a few grinds of pepper in a large bowl. Pour into the skillet and stir well. Cook until the eggs are set around the edges, about 1 minute.
   
   Place the pan in the oven and bake until set in the center, about 8 minutes. Top with cheese, then continue baking until the cheese melts, 1-2 minutes. Let it rest for 5 minutes. Meanwhile, toast the buns on a baking sheet for 3-5 minutes.
3. Cut the egg mixture crosswise into 4 pieces, then cut each piece in half; place into buns and top with pepperoncini. Serve with potato chips.