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Zucchini-Tomato Frittata Sandwiches
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Brief Description
Great use of vegetables to make a good brunch!
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Main Ingredient
Eggs; Italian bread; Vegetables (see below)
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Category: Sandwiches
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Cuisine: American
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Prep Time: 10 min(s)
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Cook Time: 10 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
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Posted By: ae09127
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Posted On: Nov 10, 2013
Number of Servings:
Ingredients:
- 3 - Large egg whites
- 2 - Large eggs
- 2 tablespoons - Fresh basil Sliced
- - Kosher salt, to taste
- - Freshly ground pepper, to taste
- 1 tablespoons - Olive oil
- 1 - Medium zucchini Thinly sliced
- 2 - Plum tomatoes Seeded & chopped
- 1 cloves - Garlic Minced
- 8 slices - Crusty Italian bread Toasted
- 2 tablespoons - Olive tapenade
- 1 - Large bunch or handful arugula
Directions:
1. Whisk egg whites, eggs and basil in a medium bowl. Season w/ salt and pepper. Warm oil in a 9-in. nonstick skillet over medium-high heat. Add zucchini and saute 2 minutes. Add tomatoes and garlic; saute 1 minute. Spread vegetables in an even layer in skillet. Pour egg mixture into skillet; reduce heat to low and cook 2 minutes.
2. Cover and cook until top of egg mixture is set, about 5 min. For a browned top, put frittata under broiler, 30 sec. to 1 minute.) Run spatula around sides and bottom of skillet to loosen frittata, then slide onto a cutting board. Slice into 4 wedges.
3. Put 4 bread slices on a work surface. Spread each w/ olive tapenade; top w/ 1 frittata wedge, then some arugula. Sandwich w/ remaining bread slices.
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