Toasted Zucchini Tomato Frittata Sandwiches
Ingredients
- 4 eggs
- Salt and pepper, to taste
- 1 tbsp canola oil
- 1 medium sized zucchini, thinly sliced
- 2 Roma tomatoes, chopped
- 1 clove garlic, minced
- 2 tbsp fresh oregano, chopped
- 8 slices crusty Italian bread
- 4 tbsp commercial tomato pesto
- 2-3 handfuls of baby kale or arugula
Instructions
- Step 1
In a medium bowl, whisk eggs, salt and pepper. Set aside.
- Step 2
Pour canola oil into a large non-stick frying pan. Place over medium-high heat. Add zucchini and sauté for about 2 to 3 minutes. Add tomatoes and garlic. Continue to cook 1 to 2 minutes longer. Spread vegetables in an even layer in the pan. Pour egg mixture over top of the vegetables. Reduce heat to low and cook about 2 minutes. Cover pan and cook about 5 minutes, until top of egg mixture has set. For a golden brown top, place frittata under broiler for 1 to 2 minutes. Slide frittata onto a large plate and cut into 8 wedges.
- Step 3
Meanwhile, toast bread. Place 4 pieces of toast onto a cutting board. Spread each one with approximately 1 tbsp (15 mL) tomato pesto. Arrange 2 frittata wedges over each piece of toast. Top with arugula. Place 4 remaining pieces of toast over sandwich bottoms and serve immediately.
Tips
If frying pan handle is not oven proof, cover completely with double thickness of aluminum foil.
Nutrition Facts
Per serving | |
---|---|
Calories | 282 |
Fat | 15 g |
Saturated Fat | 3 g |
Trans Fat | 0 g |
Carbohydrate | 282 g |
Fibre | 2 g |
Sugars | 3 g |
Protein | 12 g |
Sodium | 487 mg |