Frittata Sandwich Recipes

LEFTOVER FRITTATA SANDWICHES

Steps:

• Preheat the oven to 375 degrees F.
• In a large bowl, whisk together the eggs, parsley and hot sauce until combined. Season with a pinch of salt and pepper. Set aside.
• Melt the butter in a large ovenproof nonstick skillet over medium-high heat. When the butter has melted, add the cubed ham and sweet potato, then cook for a couple minutes. Pour over the egg mixture and allow to cook for 30 to 45 seconds to set the edges. Place in the oven and bake until the eggs are set but not brown on top, 10 to 12 minutes. Set aside to cool slightly, 5 to 10 minutes, then slide the frittata out onto a cutting board and cut into 9 somewhat equal pieces.
• Spread the mustard on the bottom half of each muffin and the mayo on the top half. To each bottom, add a piece of the frittata, a slice of each cheese and 1/3 cup of arugula. Top each with a muffin top. Serve with more hot sauce if desired.

PACK-AND-GO FRITTATA SANDWICHES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180˚C).
• Brush a 9x9-inch (23x23-cm) baking dish with the olive oil.
• In a medium bowl, whisk together the eggs, milk, and chives. Season with salt and pepper.
• Add the egg mixture to the baking dish and bake until just set in the middle, 15-20 minutes. Cut into 9 squares.
• For kids, layer one slice of cheese on top of one of the English muffin halves. Top with a frittata square. Spread the remaining English muffin half with mustard, and sandwich together.
• For adults, layer one slice of cheese on top of one of the English muffin halves. Top with a frittata square, roasted red pepper slices, and arugula. Spread the remaining English muffin half with mustard, and sandwich together.
• Enjoy!

BREAKFAST SANDWICH FRITTATA

Steps:

• Preheat oven to 425 degrees. In a medium bowl, whisk together eggs, cream, milk, cayenne, herbs, and half the cheese. Season with salt and pepper.
• In a small ovenproof nonstick or cast-iron skillet, cook bacon over medium, stirring occasionally, until crisp, 7 minutes. Transfer bacon to egg mixture and pour all but 1 teaspoon fat into a small bowl. Add 1 pita round to skillet and cook until toasted and golden, 3 minutes, flipping halfway through; transfer to a plate. Repeat with more reserved fat and remaining pita half; leave pita in skillet, cut side up.
• Add egg mixture and cook over medium, gently stirring, 30 seconds. Top egg mixture with other pita half, cut side down; transfer to the oven and bake 8 minutes. Sprinkle evenly with remaining cheese, then bake until frittata is puffed and golden, about 8 minutes. Let sit 3 minutes, then cut into wedges and serve warm.

FRITTATA-HASH SANDWICH

Steps:

• Preheat oven to 425 degrees. Bring potato, 2 1/2 cups water, and 1/2 teaspoon salt to a boil in a medium nonstick skillet. Reduce to a simmer and cook until fork-tender, about 7 minutes. Drain.
• Wipe out skillet; return to medium-high heat. Add oil, onion, and sausage; cook, stirring occasionally, until sausage is browned, about 4 minutes. Reduce heat to medium and add potatoes. Whisk together eggs and milk; season with salt and pepper. Pour into skillet; cook, stirring with a spatula to create large curds, 30 seconds. Transfer to oven and bake until eggs are just set, 8 to 10 minutes. Let stand 10 minutes, then slice into 8 wedges. Divide mayonnaise among bread slices, then sandwich frittata wedges, lettuce, and tomato with them; serve.

GUS'S KITCHEN SINK FRITTATA CROISSANT SANDWICH AKA CROISSATA

Steps:

• Adjust an oven rack to the middle position and set the oven to broil on high.
• In an ovenproof 12-inch nonstick skillet set over medium heat, add the bacon and cook until just crisp, 4 to 5 minutes. Set aside. Add the sausage to the skillet and cook, breaking it up, until well browned, about 6 minutes. Add the sausage to the bacon, leaving behind the pork fat in the skillet.
• In a bowl, whisk the eggs and half-and-half together. Add the egg mixture to the skillet with the pork fat and cook over medium heat, stirring with a rubber spatula, scraping and tilting the skillet to slide the egg mixture around the skillet, until the bottom is set and the top is still wet and glistening, 2 to 3 minutes. Add the cooked meats and cheeses and season with salt and pepper. Use a spatula and press the ingredients into the eggs.
• Place the skillet in the oven and cook until lightly golden on top and puffed up, 2 to 4 minutes. Let the frittata rest for about 5 minutes before slicing. Slide the frittata on a cutting board and cut into wedges roughly the size of each croissant.
• Schmear the cut side of each croissant half with Giardiniera Chive Cream Cheese. Lay a couple of tomato slices right on there. Place a big wedge of frittata on each croissant. Close up and eat!
• Using a fork or small mesh sieve, drain the giardiniera from the jar and let most of its oil drip back into the jar. Place the drained giardiniera into a bowl with the softened cream cheese, chives and honey. Season with salt and pepper. Whisk vigorously until light and smooth. Season to taste.

TURKEY SAUSAGE AND VEGETABLE FRITTATA SANDWICH

Steps:

• Cut bread horizontally in half. Cut out soft insides, leaving 1/2-inch-thick shells. Brush inside of bread shells with 1 tablespoon olive oil.
• Crumble sausage into large non-stick broilerproof skillet. Sauté over medium heat until brown, about 5 minutes. Transfer sausage to bowl. Add onion, zucchini, bell pepper, tomato and garlic to skillet and sauté until vegetables are tender and liquid evaporates, about 9 minutes. Mix in basil. Cool briefly.
• Preheat broiler. Beat eggs in large bowl to blend. Season with salt and pepper. Mix in sausage, then vegetable mixture. Heat remaining 2 tablespoons oil in same skillet over medium heat. Pour in egg mixture. Cover and cook until almost set, occasionally lifting edges to allow uncooked eggs to flow underneath, about 7 minutes.
• Sprinkle top of frittata with Parmesan. Broil until eggs are set in center and golden brown, about 3 minutes. Run spatula around edge of skillet to loosen frittata and slide into bottom shell of bread over, pressing to fit. Press top half of bread over. Cut into wedges and serve or wrap in foil and serve within 1 hour.