Zucchini tomato frittata sandwiches
Zucchini tomato frittata sandwiches recipe in the zucchini category
Recipe ingredients:
- 3 large egg whites
- 2 large eggs
- 2 tablespoon 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 slice crusty italian bread or wheat bread
- 2 tablespoon tapenade, thick paste or spread made from brine-cured olives and seasonings
- 1 large bunch arugula, trimmed
Recipe method:
- Whisk first 5 ingredients in medium bowl to blend.
- Heat oil in 9 inch diameter nonstick skillet over medium-high heat.
- Add zucchini and saute 2 minutes.
- Add tomatoes and garlic. Saute 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.
Tags: tomato, frittata, sandwiches, recipe, zucchini, recipes, cooking