Sandwich With Frittata

Method

1. Slice the fresh scallion (spring onion) into thin rounds, using both the green and white parts.
2. Heat a generous amount of olive oil in a non-stick skillet over medium heat.
3. Add the sliced scallion and cook slowly, stirring occasionally, until softened. Add a little water to keep it moist.
4. In a bowl, crack 8 eggs and beat them with salt and black pepper.
5. When the scallion is tender, pour the egg mixture into the skillet and spread evenly.
6. Cook over low heat, letting the bottom set. Gently lift the edges to let the uncooked egg flow underneath.
7. When the frittata is almost set but still soft on top, slide it onto a plate, then flip it back into the skillet to cook the other side (or cover with a lid). Finish cooking until golden and set but still moist inside.
8. Slice the Lariano bread (or similar rustic roll) in half.
9. Cut the watermelon into thin slices.
10. Place the warm frittata on the bottom half of the bread. Top with a couple of watermelon slices, then close with the top half of the bread. Serve immediately, optionally with extra watermelon on the side.