Zucchini-Tomato Frittata Sandwiches
Serves: 4
Citlalli Gibson
1 January 1970
Based on User reviews:
55
Spice
62
Sweetness
42
Sourness
37
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
3 large
Egg White2 large
Egg2 tbsps
Basil (thinly sliced fresh)1 tsp
Salt1 tsp
Ground Black Pepper1 tbsp
Olive Oil2 tbsps
Tapenade (*)1 large
Arugula (bunch, trimmed)Directions:
1
Whisk first 5 ingredients in medium bowl to blend
2
Heat oil in 9-inch-diameter nonstick skillet over medium-high heat
3
Add zucchini and sauté 2 minutes
4
Add tomatoes and garlic; sauté 1 minute
5
Spread vegetables in even layer in skillet
6
Add egg mixture to skillet; reduce heat to low and cook 2 minutes
7
Cover and cook until top of egg mixture is set, about 3 minutes longer
8
Run spatula around sides of skillet to loosen frittata, then slide out onto plate
9
Cut frittata into 4 wedges
10
Place 4 bread slices on work surface
11
Spread each with § tablespoon tapenade
12
Top each with some arugula, then 1 frittata wedge
13
Top with remaining bread slices
14
Cut sandwiches crosswise in half and serve
15
Whisk first 5 ingredients in medium bowl to blend
16
Heat oil in 9-inch-diameter nonstick skillet over medium-high heat
17
Add zucchini and sauté 2 minutes
18
Add tomatoes and garlic; sauté 1 minute
19
Spread vegetables in even layer in skillet
20
Add egg mixture to skillet; reduce heat to low and cook 2 minutes
21
Cover and cook until top of egg mixture is set, about 3 minutes longer
22
Run spatula around sides of skillet to loosen frittata, then slide out onto plate
23
Cut frittata into 4 wedges
24
Place 4 bread slices on work surface
25
Spread each with § tablespoon tapenade
26
Top each with some arugula, then 1 frittata wedge
27
Top with remaining bread slices
28
Cut sandwiches crosswise in half and serve
29
*A thick paste or spread made from brine-cured olives and seasonings; available at Italian markets and some supermarkets
30
*A thick paste or spread made from brine-cured olives and seasonings; available at Italian markets and some supermarkets