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!