Zucchini-Tomato Frittata Sandwiches Recipe - Cooking Index
Zucchini-Tomato Frittata Sandwiches Recipe - Cooking Index
| 3 | Egg whites (large) | |
| 2 | Eggs (large) | |
| 2 tablespoons | 30ml | Thinly-sliced fresh basil |
| 1/4 teaspoon | 1.3ml | Salt |
| 1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
| 1 tablespoon | 15ml | Olive oil |
| 1 tablespoon | 15ml | Zucchini - trimmed, and (medium) |
| Thinly sliced | ||
| 2 | Plum tomatoes - seeded, chopped | |
| 1 | Garlic clove - minced | |
| 8 | Crusty Italian bread or wheat bread | |
| 2 tablespoons | 30ml | Tapenade - see * Note |
| 1 | Large bunch arugula - trimmed |
* 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 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.
This recipe yields 4 servings.
Per serving: calories, 255; total fat, 10 g; saturated fat, 2 g; cholesterol, 106 mg.
Source:
Bon Appetit, February 2000
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