Tomato Basil Frittata Sandwich

in Breakfast, Sandwiches

Did you see the movie Morning Glory? It’s okay if you didn’t, but let me just tell you there is a lovely scene where Harrison Ford makes a frittata and gives a dissertation on how wonderful they are. I love this. Because I love frittatas and I really, really love Harrison Ford. He can make a frittata for me anytime, even if he is in his 60s. Oh, Han Solo…

Okay, sorry about that. Moving on.

Wanna know why frittatas are awesome? Because you can use them to clean out any vegetables in your fridge that are about to go bad. Because you can cook eggs until they’re brown and tough and they’ll still taste good. Because you can put the frittata between two pieces of bread and call it a sandwich. I did this. True story.

I’m pretty much in love with this combo of ingredients. Sun-dried tomatoes, fresh basil and provolone should consider themselves BFFs at my place. But don’t let that scare you away from trying other ingredient combos; frittatas should be for anytime, with any ingredients.

Tomato Basil Frittata Sandwich

Print this recipe!

A lot of frittatas call for cooking the eggs in the pan for a few minutes and then transferring them into a hot oven to fully cook the eggs. I prefer this technique of sliding the partially-cooked frittata onto a plate and then inverting it back into the pan, but if you are a little nervous about flipping it over just pop the pan into a 400 degree F oven for about 10 minutes instead.

Makes about 4 sandwiches

1/2 cup chopped basil

2/3 cup mayonnaise

4 extra large eggs

¼ cup half and half

1/3 cup sun-dried tomatoes, packed in oil

Lettuce

Sliced provolone cheese

Sliced sourdough bread

In small bowl combine the basil and mayonnaise. Set aside. In another bowl whip together the eggs and cream and set aside.

Add the tomatoes to a medium skillet (roughly 8 inches diameter) and turn up to medium heat. Cook until the tomatoes are just starting to darken and crisp up, then pour the egg mixture over them. Reduce the heat a bit and allow to cook, gently scraping the sides of the pan with a spatula occasionally, for about 5-8 minutes, or until the eggs are almost set with just a little runniness on top.

Gently slide the frittata onto a large dinner plate. Using oven mitts, turn the pan over top of the plate and flip everything over to invert the frittata back onto the pan. Cook the other side for about 3-4 minutes more and then transfer onto a plate or cutting board.

To assemble the sandwiches, spread some of the basil mayo onto a slice of bread, then line with some lettuce and finally top with a piece of cheese. Slice the frittata into wedges and layer onto the cheese, and then another slice of bread.

{ 17 comments… read them below or add one }

Bethany @Bridezilla Bakes January 26, 2011 at 10:35 am

Tomato-basil is such a classic combination, but I have to admit that I like it better with sun-dried tomatoes, like you’re using here! Such a great, fresh recipe right in the middle of winter :)

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mike January 26, 2011 at 11:32 am

A frittata in between slices of bread, pure genius! Thanks for sharing!

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EatLiveRun January 26, 2011 at 12:46 pm

this looks wonderful! And something I never would have thought of. Thanks! :)

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Jennifurla January 26, 2011 at 1:43 pm

Perfection on a plate, thanks for that tip on simply flipping. I will have to try that.

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Lindsay @ The Lean Green Bean January 26, 2011 at 1:46 pm

i’ve been thinking about egg sandwiches all day. this might be just the ticket :)

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Georgia* Bakery Bookery January 26, 2011 at 3:04 pm

This sandwich looks just marvellous, it may well be on the menu in our house today! Thanks for the inspiration!

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Betty @ scrambled hen fruit January 26, 2011 at 4:35 pm

Yum…that basil mayo sounds good! Now I’m thinking that this frittata might also be good on an English muffin for breakfast. :)

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Joanne January 26, 2011 at 5:06 pm

My mom used to make us frittata sandwiches all the time when we were little! They’re like the new bacon egg and cheese. Except not artery clogging. And way more delicious in a good-for-you kind of way!

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Becky January 26, 2011 at 8:47 pm

Morning Glory totally made me want a frittata! What a great scene – and what a great looking sandwich this is!!

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Katrina January 27, 2011 at 4:24 am

I love the idea of making frittata into a sandwich! This looks so tasty :)

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Holli January 27, 2011 at 8:30 am

Loved that scene in Morning Glory! This looks amazing….

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Renee January 27, 2011 at 2:26 pm

God, I haven’t had frittatas in so long. These look absolutely delicious! I can see this in my future… :) The photos are great, too!

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Mary January 27, 2011 at 6:21 pm

I’d love one of these. Any combination of bread and eggs speaks to me loudly. Your sandwich looks wonderful. I love the food and recipes you feature here. Your blog is a very pleasant place to visit. I hope you have a wonderful day. Blessings…Mary

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Sylvie @ Gourmande in the Kitchen January 28, 2011 at 4:58 am

What a nice way to eat frittata. I’m sure the leftovers would be great in sandwiches the next day cold as well.

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Nicole January 28, 2011 at 12:23 pm

This looks delicious! I do want to see Morning Glory. Remember Regarding Henry? Love that movie!

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Cursuri Franceza February 1, 2011 at 6:18 am

This is so mouth-watering. Looks so great. I’ll definitely try it.

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Becca Jones April 5, 2011 at 5:03 pm

So Yummy! We had this for dinner tonight on homemade focaccia, thank you so much!

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