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Wednesday Zucchini-Tomato Frittata Sandwiches

on November 16, 2011


This is a different kind of breakfast we found on It has a lot of protein and vegetables which we really like, being vegetarians. This is exactly the kind of breakfast you need in the middle of the week!
  •  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

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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.

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.

*A thick paste or spread made from brine-cured olives and seasonings; available at Italian markets and some supermarkets.

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nutritional information

per serving: calories, 255; total fat, 10 g; saturated fat, 2 g; cholesterol, 106 mg

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