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
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This frittata sandwich is a delicious and versatile meal, combining a savory egg frittata with fresh vegetables, pesto, and cheese, all nestled between slices of herbed focaccia. Perfect for brunch, lunch, or dinner.
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 the oven to 375°F (190°C) and line a 9×13 inch pan with parchment paper.
- In a preheated saucepan, sauté the diced onions and minced garlic until the onions are translucent, about 5 minutes.
- Add the greens (spinach, kale, mustard greens, arugula, or broccoli rabe) and sauté until wilted, about 3-4 minutes. If using, add crumbled sausage and other vegetables at this step.
- In a large bowl, whisk together the eggs, salt, and whole milk until well combined.
- Pour the egg mixture over the sautéed vegetables in the pan, spreading evenly.
- Bake in the preheated oven for 20-25 minutes, or until the frittata is set and slightly golden on top.
- Let the frittata cool slightly, then cut into sandwich-sized portions.
- To assemble the sandwich, spread pesto on your choice of bread, add a slice of cheese, a portion of the frittata, fresh arugula, sliced tomato, and avocado.
- Serve immediately or wrap for a packed lunch.
Notes
Prepare the frittata the night before for a quick meal the next day. Use any greens or vegetables you have on hand. Herbed focaccia adds extra flavor, but any bread will work. Store leftovers in the fridge for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 350
- Sugar: 3 grams
- Sodium: 600 mg
- Fat: 20 grams
- Carbohydrates: 25 grams
- Fiber: 4 grams
- Protein: 20 grams
- Cholesterol: 250 mg
Frequently Asked Questions
What type of bread works best for the frittata sandwich?
We recommend using herbed focaccia for its flavor and texture, but you can choose any bread you prefer.
How can I incorporate more vegetables into the frittata?
You can add additional sautéed vegetables like bell peppers, zucchini, or mushrooms along with the greens before baking the frittata.
Can I use a different type of cheese in the sandwich?
Yes, feel free to substitute any cheese you like, such as cheddar, mozzarella, or feta, to complement the flavors of the frittata.
