Best Frittata Sandwich Recipes

GOAT CHEESE AND RED ONION FRITTATA SANDWICH CRUNCHIFIED WITH PEPPER RELISH

Steps:

• Preheat the oven to 400 degrees F.
• Put the pancetta on a baking sheet, leaving a few inches of space between slices, and sprinkle with pepper. Bake until crispy, 10 to 15 minutes. Let cool.
• Preheat the broiler. Heat the oil in an 8-inch nonstick pan over medium-high heat. Add the onions and cook until soft, about 5 minutes. Add the garlic and cook 30 seconds longer. Season with salt and pepper.
• Whisk the eggs in a large bowl until light and fluffy. Whisk in the goat cheese and herbs. Add the egg mixture to the pan with the onions and garlic, and stir just until soft curds begin to form. Sprinkle with some salt. Transfer the pan to the broiler. Broil until the frittata is lightly golden brown and just set, 3 to 5 minutes. Invert onto a platter and let cool slightly or to room temperature, then cut into 4 pieces to fit the rolls.
• Spread some hot pepper relish on the bottoms of the rolls. Top with a piece of frittata, 2 slices of pancetta, some arugula, and the roll tops.

KITCHEN SINK FRITTATA BAGEL SANDWICH

Steps:

• Adjust an oven rack to the middle position and set the oven to broil.
• In an ovenproof 12-inch nonstick skillet set over medium heat, add the bacon and cook until just crisp, 4 to 5 minutes. Then set aside. Add the sausage, cooking until well browned and making sure to break it up as it cooks, about 6 minutes. Set the sausage aside with the bacon and discard all but 1 to 2 tablespoons of the pork fat.
• Whisk the eggs and half-and-half together. Add the egg mixture to the skillet with the pork fat, set it over medium heat and stir the eggs using a rubber spatula, scraping and tilting the pan to slide the egg mixture around the pan. Cook until the bottom is set and the top is still wet and glistening, 2 to 3 minutes. Then add in the cooked meats and cheeses, and season with salt and pepper. Use a spatula and press the ingredients into the eggs.
• Place in the oven and cook until lightly golden on top and puffed up, 2 to 4 minutes. Then let the frittata rest for 5 minutes before slicing.
• Combine the cream cheese, sour cream, Sriracha and scallions in a mixing bowl and season with salt and pepper.
• Slide the frittata onto a cutting board and cut into rounds using a 3 1/2-inch-to-4-inch cookie cutter, depending on the size of your bagel. Place a frittata round on each bagel and top with a generous smear of sauce. Serve with a side of Atomic Hash Browns and some extra sauce for dippin'.
• Heat a 12-inch nonstick skillet over medium heat.
• Toss the potatoes with the granulated garlic, paprika, cayenne and some salt and pepper in a medium bowl.
• Add half of the butter and half of the oil to the skillet. Let melt, and then add the potatoes, pressing them down with a spatula. Cook until crisp and golden brown on one side, 5 to 7 minutes.
• Set a baking sheet or a large plate over the skillet and carefully invert the potatoes onto the baking sheet. Add the remaining butter and oil to the skillet and slide the potatoes back in, un-cooked side down, and cook until golden and crispy on the second side as well, 4 to 5 minutes.
• Slide onto a cutting board and cut into wedges to serve.

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.

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.

FRITTATA AND TOMATO SANDWICH

Steps:

• Preheat broiler.
• Trim away the ends of the zucchini, and then cut lengthwise. Toss with 1 tablespoon of extra-virgin olive oil and season with salt and pepper. Arrange on baking sheet, cut side up. Broil until lightly browned, then turn and broil on the skin side until the zucchini are just tender. Transfer to a cutting board and slice crosswise about 1/4-inch thick.
• Stir the zucchini and basil into the beaten eggs. Season with salt and pepper.
• Heat a 10-inch flameproof nonstick skillet over moderate high heat. Add the remaining 1/2 tablespoon olive oil. When skillet is hot, add the egg mixture. Let the eggs cook without stirring until they begin to set, then lift the edges with a spatula and let the uncooked eggs run underneath. Continue cooking until the eggs are mostly cooked but still a little moist on top. Place the skillet under the broiler just until the surface of the frittata no longer moist, about 30 seconds, then sprinkle the cheese on top and broil again until the cheese melts, about 30 seconds longer. Slide the frittata onto a serving plate and let cool to room temperature.
• Set the oven temperature to 375 degrees F. Brush the bread slices on both sides with olive oil, season with salt and pepper, place on baking sheet. Bake until lightly browned and crisp.
• Cut the frittata into slices, place on warm slice of toast, place 1/2 slice of tomato on top of frittata, season with salt and pepper and chili flakes to taste, and cover with another piece of toast. Serve.

HAM & CHEESE SANDWICH FRITTATA

Steps:

• Preheat oven to 350 degrees. On the stove, preheat a cast iron skillet to medium heat.
• Cut bread into cubes, leaving the crust on. Also, chop deli ham into small pieces. Set both aside.
• In a large bowl, whisk together eggs, milk, and spices. Set aside.
• Melt 3 Tbsp of butter in the skillet and add the cubed bread. Gently toss with spoon until bread begins to brown and becomes crispy; about 5 minutes.
• Add last Tbsp of butter and chopped ham to skillet and cook for another 2-3 minutes until ham starts to sizzle.
• Pour egg mixture over bread and ham in skillet. Remove skillet from stove and place in oven.
• Bake in 350 degree oven for 12-13 minutes until eggs are firm in the center.
• Remove skillet from oven and sprinkle shredded cheese over the top. Return to oven and bake for another 3-4 minutes until cheese begins to bubble.
• Let cool for about 5 minutes. Cut into 8 slices and serve with a dollop of sour cream on top, if desired.

FRITTATA SANDWICH

Steps:

• pour 1 tbsp olive oil into stovetop pan saute with garlic, onion, zucchini, and squash. take from heat put 1 tbsp olive oil, basil and tomato into pan. beat eggs with mustard, salt and pepper. pour eggs into pan and cover with grated mozzarella. put into oven for 10 min, or until cheese and eggs are browned. meanwhile, cut and hollow buns. lay cheese and then lightly toast buns in oven. when frittata is done pull out of oven and set to cool for 15 mins. slice into brownie sized squares and place on toasted buns. sprinkle sparingly with red pepper