Veggie Frittata Sandwich

Veggie Frittata Sandwich


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The sandwich is perfect for a Sunday brunch. The delicious Italian bread wonderfully complements the tomatoes, onions, and eggs in the frittata.

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Time needed

10 min preparation + 15 min cooking

Serving Size / Yield

4 servings


  • 4 large eggs
  • 1/4 tsp. salt
  • 1/4 tsp. ground black pepper
  • 1 Tbs. olive oil
  • 1 medium onion, thinly sliced
  • 4 plum tomatoes, seeded, chopped
  • 1 garlic clove, minced
  • 8 slices crusty Italian bread
  • 1 large bunch arugula, trimmed

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Whisk together the eggs, salt, and pepper. Heat oil in 9-inch-diameter nonstick skillet over medium-high heat. Add onion 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. Top each with a handful of arugula, and one frittata wedge. Top with remaining bread slices. Cut sandwiches crosswise in half and serve.

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