Leftover Frittata Sandwiches Recipes

Steps:

• Preheat the oven to 375 degrees F.
• Place the bacon in an oven-safe, medium nonstick skillet over medium-high heat. Cook, stirring occasionally, until lightly browned and crisp, about 4 minutes. Add the onion and garlic, then continue to cook until tender, stirring frequently, about 2 minutes more. Reduce the heat to medium-low, then stir in the cooked pasta, tomatoes and half of the mozzarella, tossing until all the ingredients are well combined.
• Meanwhile, whisk the eggs, tomato sauce, milk, 3/4 teaspoon salt and a few grinds of pepper together in a large bowl until combined. Pour the egg mixture into the skillet, then jiggle the pan to evenly distribute. Top with the Parmesan and remaining mozzarella.
• Bake until the eggs are set and frittata is browned around the edges, about 20 minutes. Let cool in the pan for about 5 minutes, then invert onto a platter or cutting board. Cut into wedges and serve with a sprinkle of Parmesan.

Steps:

• Preheat the oven to 350°F (180˚C).
• Brush a 9x9-inch (23x23-cm) baking dish with the olive oil.
• In a medium bowl, whisk together the eggs, milk, and chives. Season with salt and pepper.
• Add the egg mixture to the baking dish and bake until just set in the middle, 15-20 minutes. Cut into 9 squares.
• For kids, layer one slice of cheese on top of one of the English muffin halves. Top with a frittata square. Spread the remaining English muffin half with mustard, and sandwich together.
• For adults, layer one slice of cheese on top of one of the English muffin halves. Top with a frittata square, roasted red pepper slices, and arugula. Spread the remaining English muffin half with mustard, and sandwich together.
• Enjoy!

Steps:

• Heat the oven to 350 degrees Fahrenheit.
• Cut the veggies into small pieces. You want 2 1/2 cups or so of diced vegetables.
• In a 8- or 10-inch cast iron skillet, heat the olive oil over medium heat.
• Add the veggies, and saute over medium heat until they're tender, about 10 minutes.
• Stir in the rosemary, if using, and cook for another minute or so more.
• Remove from heat.
• Crack the eggs into a medium bowl, and whisk together.
• Stir in the salt, pepper, and cheese.
• Pour the egg and cheese mixture into the cast iron skillet, and stir, mixing the vegetables with the egg mixture.
• Move the skillet to the oven and bake for about 15 minutes, until the middle is set (it doesn't jiggle when you shake the pan a little).
• Cut into slices and serve plain or with salsa. Or double-decker with some cheese in the middle. Yum.