Jump-start your day: Make a healthy breakfast sandwich with Mediterranean flair.
Zucchini-Tomato Frittata Sandwiches
- 3 large egg whites
- 2 large eggs
- 2 Tbsp sliced fresh basil
- Kosher salt and freshly ground pepper
- 1 Tbsp olive oil
- 1 medium zucchini, thinly sliced
- 2 plum tomatoes, seeded and chopped
- 1 clove garlic, minced
- 8 slices crusty Italian bread, toasted
- 2 Tbsp olive tapenade
- 1 large bunch or handful arugula
Whisk egg whites, eggs, and basil in a medium bowl. Season with salt and pepper. Warm oil in a 9-inch nonstick skillet over medium-high heat. Add zucchini and saut√© 2 minutes. Add tomatoes and garlic; saut√© 1 minute. Spread vegetables in an even layer in skillet. Pour egg mixture into skillet; reduce heat to low and cook 2 minutes.
Cover and cook until top of egg mixture is set, about 5 minutes. (For a browned top, put frittata under broiler, 30 seconds to 1 minute.) Run spatula around sides and bottom of skillet to loosen frittata, then slide onto a cutting board. Slice into 4 wedges.
Put 4 bread slices on a work surface. Spread each with tapenade; top with 1 frittata wedge, then some arugula. Sandwich with remaining bread slices.
This is a great way to use late summer produce. You can replace the zucchini and tomatoes with equal amounts of other veggies, like bell peppers.
Makes 4. Per sandwich: 270 calories, 34g carbs, 12g protein, 9g fat, 95mg cholesterol, 590mg sodium, 3g fiber