Frittata Sandwich

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.

Make This Recipe

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

Buy Recipe

Preheat oven to 375F and line a 9x13 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!