Zucchini-Tomato Frittata Sandwiches

By á-170456

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

Details

Servings 4

Preparation

Step 1

* 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.