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 }

Leave a Comment

Previous post:

Next post: