Zucchini-Tomato Frittata Sandwiches |
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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 10 |
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Bon Appétit | February 2000 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 8 slices wheat bread |
2 tablespoons tapenade |
1 large bunch arugula, trimmed |
Directions:
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.
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.
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