Zucchini-Tomato Frittata Sandwiches

Zucchini-Tomato Frittata Sandwiches
Zucchini-Tomato Frittata Sandwiches

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 3

    large egg whites

  • 2

    large eggs

  • 2

    tablespoons thinly-sliced fresh basil

  • 1/4

    teaspoon salt

  • 1/4

    teaspoon freshly-ground black pepper

  • 1

    tablespoon olive oil

  • 1

    medium zucchini trimmed, and thinly sliced

  • 2

    plum tomatoes seeded, chopped

  • 1

    garlic clove minced

  • 8

    slices crusty Italian bread or wheat bread

  • 2

    tablespoons tapenade see * Note

  • 1

    large bunch arugula trimmed

Directions

* Note: A thick paste or spread made from brine-cured olives and seasonings; available at Italian markets and some supermarkets. 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. Place 4 bread slices on work surface. Spread each with 1/2 tablespoon tapenade. Top each with some arugula, then 1 frittata wedge. Top with remaining bread slices. Cut sandwiches crosswise in half and serve. This recipe yields 4 servings. Per serving: calories, 255; total fat, 10 g; saturated fat, 2 g; cholesterol, 106 mg.

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