Need an easy packed lunch, breakfast to take on the go or a quick dinner? This frittata sandwich is here to save the day.
We love meal-prepping. There is something so soothing and satisfying about getting your meal and nutrition to align with your schedule. This frittata sandwich makes our taste buds happy, our meal-prep-loving hearts sing, and it packed with veggies and protein. 
So here’s the meal hack: Prep the egg frittata, loaded with sauteed greens and sausage, if desired, the night before. Simply saute the greens, whisk the eggs and bake in the oven until set.
Then, the next day, all you have to do is cut the frittata and serve on your favorite bread (we love this sandwich on an herbed focaccia) with pesto, cheese, fresh arugula and a sliced tomato and avocado. Bada bing bada boom! Lunch/brunch/dinner/a picnic is served!
Frittata Sandwich
Description
Imagine biting into a warm, savory frittata sandwich, packed with fresh vegetables, flavorful pesto, and melted cheese, nestled between slices of your favorite bread. This versatile recipe, perfect for a lazy weekend brunch or a scrumptious weeknight dinner, will have you coming back for seconds (and maybe even thirds). Customize it to your heart’s content with a variety of greens, optional vegetables, and your choice of sausage, cheese, and bread. Add a pop of color and freshness with sliced tomatoes, avocado, and arugula.
Ingredients
- 10 Eggland’s Best eggs (large)
- 1 teaspoon of salt
- 1/2 cup whole milk
- 1/2 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)
- 1/4 cup pesto
- Tomatoes, sliced, optional
- Avocado, sliced, optional
- Arugula, optional
Instructions
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!
