PACK-AND-GO FRITTATA SANDWICHES RECIPE BY TASTY
Here's what you need: olive oil, eggs, whole milk, chives, fine sea salt, freshly ground black pepper, english muffins, cheddar cheese, mustard, roasted red pepper, fresh arugula
Provided by Chris Salicrup
Categories Lunch
Time 30m
Yield 9 servings
Number Of Ingredients 11
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!
Nutrition Facts : Calories 234 calories, Carbohydrate 27 grams, Fat 8 grams, Fiber 1 gram, Protein 12 grams, Sugar 2 grams
FRITTATA-HASH SANDWICH
The frittata can be made in advance and served at room temperature.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 50m
Number Of Ingredients 10
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.
KITCHEN SINK FRITTATA BAGEL SANDWICH
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h5m
Yield 4 sandwiches
Number Of Ingredients 21
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.
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