Frittata Sandwich

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Frittata Sandwich
Prep Time
10 min
Cook Time
25 min
6 servings
Recipe by: Honest Cooking

Back to school lunch: Make a frittata the night before, and pack it up between two slices of bread to make a frittata sandwich.


  • 10 Eggland’s Best eggs (large)
  • 1 teaspoon of salt
  • ½ cup whole milk
  • ½ of an onion, diced
  • 2 cloves of garlic, minced
  • 5 ounces of spinach, kale, mustard greens, arugula, or broccoli rabe
  • Other vegetables, optional
  • 1 cup ground sausage, optional
  • 6 cheese slices, cheddar, mozzarella, swiss or provolone, for example
  • 12 slices of thick-cut bread or focaccia or brioche buns (may be toasted, if desired)
  • ¼ cup pesto
  • Tomatoes, sliced, optional
  • Avocado, sliced, optional
  • Arugula, optional


Serving Size
1 sandwich
36 g
  Saturated Fat
14 g
369 mg
1168 mg
39 g
Dietary Fiber
4 g
29 g

Preheat oven to 375F and line a 9×13 inch pan with parchment paper.

In a preheated saucepan, saute the onions, garlic, and greens. Feel free to add other vegetables or crumbled sausage in this step as well.

In a large bowl, whisk together the eggs, salt, and milk.

Once the sauteed vegetables have softened, whisk them into the eggs.

Pour the mixture into the pan and bake for 20-30 minutes or until cooked through and puffed.

Let cool for a few minutes and then cut into squares or circles to match the bread you are using.

Slather bread slices with pesto, top with a slice of frittata, cheese, tomato, avocado, and arugula if using.

Pack up and take with you on the go!

Filed Under: Breakfast and Brunch, Main Course

Remember to always use Eggland's Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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