Best Frittata And Tomato Sandwich Recipes
FRITTATA (WITH BACON SPINACH TOMATO AND SWISS)
The easiest tastiest Frittata recipe! It's made with plenty of eggs, rich bacon, vibrant brightly flavored tomatoes, fresh spinach and creamy Swiss cheese. What more could you want for breakfast?
Provided by Jaclyn
Categories Breakfast
Time 55m
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees. Butter a 9 - 10 inch deep pie dish, set aside.
- Place bacon in a 12-inch non-stick skillet and cook over medium-high heat, tossing frequently, until browned and crisp, about 6 - 10 minutes.
- Transfer bacon to a plate lined with several layers of paper towels to drain, leave 1 Tbsp rendered bacon fat in a skillet drain and reserve or discard excess.
- Return skillet to medium-high heat, add spinach and saute just briefly until it has wilted, about 15 - 30 seconds, transfer spinach to plate with bacon.
- In a large mixing bowl whisk together eggs, half and half, onion powder, garlic powder until well combined. Season with salt and pepper to taste*.
- Add cooked bacon, tomatoes, spinach and swiss and toss mixture to distribute ingredients. Pour into prepared pie dish.
- Bake in preheated oven until just set, about 30 - 35 minutes. Cut into wedges and serve warm.
Nutrition Facts : Calories 313 kcal, Carbohydrate 3 g, Protein 16 g, Fat 25 g, SaturatedFat 9 g, Cholesterol 259 mg, Sodium 375 mg, Sugar 1 g, ServingSize 1 serving
FRITTATA WITH TOMATOES, ONIONS AND BASIL
Steps:
- Sweat the onions in the oil until just browning. Chop the tomatoes and add to the onions with salt to taste. Cook for 10 minutes, stirring occasionally. Press the vegetables to the side of the pan and remove to a bowl with a slotted spoon. Leave to cool.
- Beat the eggs until well mixed but not frothy. Add the vegetables, cheese, a good quantity of pepper and salt to taste. Tear up the basil leaves, add and stir everything together. Melt the butter in a 12 inch nonstick frying ban until just foaming. Pour in the egg mixture, lower the heat and cook for 15 minutes until the eggs are set but the top is still a bit runny. Then put the pan under the broiler for 30 seconds.
- Loosen the frittata with a pliable spatula and slide onto a suitable dish. Cut into wedges when cooled. It can be eaten warm with a salad or cold on a hunk of bread.
ONION FRITTATA WITH ROASTED TOMATO AND CHEDDAR
The Italian version of an omelet, in which the whisked eggs and the other ingredients go into a large pan at the same time, a frittata can be eaten warm or cold. Almost any kind of vegetable works well in a frittata. We love the sweetness and flavor of leeks and roasted onions. The original sandwich at 'wichcraft contained only the frittata and good, aged Cheddar cheese. Ben Bohen, a long-time collaborator, would have this sandwich as his regular breakfast-except that Ben would always add roasted tomato. He encouraged the staff to try it, and he encouraged the customers to try it, until eventually he converted us all and we put it on the menu forevermore with Ben's roasted tomatoes.
Yield makes 4 sandwiches
Number Of Ingredients 12
Steps:
- Preheat the oven to 300°F.
- In a 10-inch ovenproof skillet, heat the oil and sauté the leek over low heat until soft but without color. In a large bowl, crack and whip the eggs and add the cream, Parmesan cheese, salt, pepper, and oregano. Add the leek and the onions. Pour the egg mixture back into the skillet and place in the oven. Bake the frittata for about 30 minutes, until the center is set. Use immediately or allow to cool (keeps in fridge for about 1 day).
- Increase the oven to 350°F or preheat if preparation has been delayed.
- Slice the ciabatta rolls in half and place one slice of Cheddar on each top and bottom slice of bread. Place the bread in the oven and remove once cheese is melted. Simultaneously, reheat the frittata in oven if made ahead of time.
- Cut the frittata into four pieces and place one piece on each bottom slice of bread. Top with the roasted tomatoes. Close the sandwiches and serve.
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