Open-Faced Vegetable Frittata Breakfast Sandwich
I love this dish! You can swap in as many veggies as you like and customize your sandwich as you see fit! This is a great brunch recipe for a crowd as the frittata can be whipped up in one big batch and then sliced for individual servings. Place on top of whole grain bread for a filling and delicious meal. Whole grains are great for our health, as they contain dietary fiber which reduces risk of heart disease and can improve cholesterol levels. Are you a practitioner? Check out our all-in-one system to grow your business.
Ingredients
Ingredients
- 2 tablespoons extra virgin olive oil divided
- 1/2 small yellow onion roughly chopped
- 1/2 red bell pepper cored and seeded, roughly chopped
- ¼ teaspoon salt
- 1 small zucchini quartered and thinly sliced
- 1 carrot shredded
- 8 eggs beaten
- 2 tablespoons whole milk
- Dash of fresh ground black pepper
- 1/4 cup shredded sharp cheddar cheese
- 4 slices whole wheat bread toasted [optional: gluten-free bread] 4 leaves romaine lettuce, halved
- 1/4 cup all-natural ketchup or mustard
- Sliced tomato
Instructions
Directions
- Preheat broiler to high.
- Heat a 9” cast-iron skillet over medium high heat with 1 tablespoon olive oil. Add onion, red pepper and salt. Saute, 3-4 minutes until fragrant and tender. Add zucchini and sauté another 2-3 minutes. Stir in carrot, reduce heat, cover and let steam.
- In a mixing bowl, whisk together eggs, milk and pepper. Stir in cheese. Pour into skillet. Using a wooden spoon or spatula, lightly stir egg mixture as it solidifies. When bottom is solid, place skillet under broiler to finish cooking and lightly brown the top of the frittata, about 2 minutes. Remove from broiler and set aside to cool slightly.
- Loosen the edges of the frittata with a knife and cut into 4 quarters
- Layer toast with 2 lettuce leaf halves, the frittata, with frittata, a drizzle of ketchup or mustard, and a slice or two of tomato
