Name: Zucchini-Tomato Frittata Sandwiches
Yield: 4 Servings
Ingredients: 3 large egg whites; 2 large eggs; 2 tablespoons thinly sliced fresh basil; 1/4 teaspoon salt; 1/4 teaspoon ground black pepper; 1 tablespoon olive oil; 1 medium zucchini, trimmed, very thinly sliced; 2 plum tomatoes, seeded, chopped; 1 garlic clove, minced; 8 slices crusty Italian bread or wheat bread; 2 tablespoons tapenade*; 1 large bunch arugula, trimmed

Recipe information

Yield
4 Servings

Ingredients

3 large egg whites

2 large eggs

2 tablespoons thinly sliced fresh basil

1/4 teaspoon salt

1/4 teaspoon ground black pepper

1 tablespoon olive oil

1 medium zucchini, trimmed, very thinly sliced

2 plum tomatoes, seeded, chopped

1 garlic clove, minced

8 slices crusty Italian bread or wheat bread

2 tablespoons tapenade*

1 large bunch arugula, trimmed

Preparation

Step 1
Whisk first 5 ingredients in medium bowl to blend. Heat oil in 9-inch-diameter nonstick skillet over medium-high heat. Add zucchini and sauté 2 minutes. Add tomatoes and garlic; sauté 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.
Step 2
Place 4 bread slices on work surface. Spread each with § tablespoon tapenade. Top each with some arugula, then 1 frittata wedge. Top with remaining bread slices. Cut sandwiches crosswise in half and serve.
Step 3
*A thick paste or spread made from brine-cured olives and seasonings; available at Italian markets and some supermarkets.

Nutrition Per Serving

per serving: calories

255; total fat

10 g; saturated fat

2 g; cholesterol

106 mg

#### Nutritional analysis provided by Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Nutrition Per Serving

Recipe notes