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Zucchini-Tomato Frittata Sandwiches

4.2

(9)

Image may contain Food Bread Meal Pita Dish Lunch and Sandwich
Zucchini-Tomato Frittata SandwichesDeborah Klesenski

Recipe information

  • Yield

    4 Servings

Ingredients

3 large egg whites
2 large eggs
2 tablespoons thinly sliced fresh basil
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
1 medium zucchini, trimmed, very thinly sliced
2 plum tomatoes, seeded, chopped
1 garlic clove, minced
8 slices crusty Italian bread or wheat bread
2 tablespoons tapenade*
1 large bunch arugula, trimmed

Preparation

  1. Step 1

    Whisk first 5 ingredients in medium bowl to blend. Heat oil in 9-inch-diameter nonstick skillet over medium-high heat. Add zucchini and sauté 2 minutes. Add tomatoes and garlic; sauté 1 minute. Spread vegetables in even layer in skillet. Add egg mixture to skillet; reduce heat to low and cook 2 minutes. Cover and cook until top of egg mixture is set, about 3 minutes longer. Run spatula around sides of skillet to loosen frittata, then slide out onto plate. Cut frittata into 4 wedges.

    Step 2

    Place 4 bread slices on work surface. Spread each with § tablespoon tapenade. Top each with some arugula, then 1 frittata wedge. Top with remaining bread slices. Cut sandwiches crosswise in half and serve.

  2. Step 3

    *A thick paste or spread made from brine-cured olives and seasonings; available at Italian markets and some supermarkets.

Nutrition Per Serving

per serving: calories
255; total fat
10 g; saturated fat
2 g; cholesterol
106 mg
#### Nutritional analysis provided by Bon Appétit
TagsSandwichFrittataEggItalian AmericanItalianEuropeanZucchiniSquashVegetableBasilHerbs & SpicesPlum TomatoTomatoArugulaLeafy GreensMainLunchBreakfastBrunchDinnerNut FreeDairy FreeVegetarianSauteSummerBon Appétit
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