Toasted Zucchini Tomato Frittata Sandwiches
Serves
4
Cook Time
10 min
Print Recipe
Ingredients
- 4 eggs
- Salt and pepper, to taste
- 1 tbsp (15 mL) canola oil
- 1 medium sized zucchini, thinly sliced
- 2 Roma tomatoes, chopped
- 1 clove garlic, minced
- 2 tbsp (30 mL) fresh oregano, chopped
- 8 slices crusty Italian bread
- 4 tbsp (60 mL) 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 | 26 g |
| Fibre | 2 g |
| Sugars | 3 g |
| Protein | 12 g |
| Sodium | 487 mg |