Zucchini-Tomato Frittata Sandwiches (from Epicurious)
Ingredients (makes 8)
3 large egg whites
2 large eggs
2 tablespoons of sliced fresh basil
¼ teaspoon of salt
¼ teaspoon of pepper
1 tablespoon olive oil
1 medium zucchini, sliced
2 plum tomatoes, seeded and chopped
1 garlic clove minced
8 slices of whole grain bread
2 tablespoons of tapenade*
1 large bunch of arugula, trimmed
Blend first five ingredients with a whisk in a medium bowl. In a medium skillet, heat oil over medium-high heat and add zucchini to sauté for 2 minutes. Next add the tomatoes and garlic to sauté for 1 minute. Evenly spread vegetables in skillet. Next, add the egg mixture to skillet, reduce to low heat and cook for 2 more minutes. Cover egg mixture to cook and set for 3 more minutes. Loosen frittata with spatula around the edge of the skillet and slide frittata onto a plate. Divide frittata into 4 even wedges.
Spread about a tablespoon of tapenade onto 4 of the bread slices. Then place arugula and 1 frittata wedge onto the bread. Finally, top the remaining slices, cut sandwiches in half, and enjoy your healthy springtime breakfast.
*A thick paste or spread found in the ethnic foods aisle of you local grocery.
Nutritional content per serving:
Total Fat 10g
Saturated Fat 2g