Open-Faced Garden Frittata Sandwiches
Recipe from Pepperidge Farm

Here's a delicious breakfast, brunch or light dinner idea. It only takes 20 minutes and it features a tasty no-bake frittata featuring zucchini, red pepper and goat cheese.


Open-Faced Garden Frittata Sandwiches

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Servings: 2
Prep Time: 10 mins
Total Time: 20 mins
Related Categories: Breakfast Frittatas, Frittatas, Lunch Sandwiches, Vegetarian
 
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Ingredients
  •  
    Vegetable cooking spray
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  • 1/4  cup
    shredded zucchini
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  • 1/4  cup
    chopped red pepper
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  • 1  cup
    cholesterol-free egg substitute
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  • 1/4  cup
    crumbled goat cheese
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  • 1  tbsp.
    chopped fresh chives
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  •  
    Freshly ground black pepper
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  • 4  slices
    Pepperidge Farm® 100% Natural Nine Grain Bread, toasted
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Directions
1.
Spray an 8-inch nonstick skillet with the cooking spray and heat over medium heat for 1 minute. Add the zucchini and red pepper. Cover and cook until the vegetables are tender. Remove the vegetables from the skillet. Wipe the skillet with a paper towel.
2.
Spray the skillet with the cooking spray and heat over medium heat for 1 minute. Add the egg substitute, vegetables, goat cheese and chives and cook until the mixture is set. Season with the black pepper. Remove the frittata from the skillet and cut into quarters.
3.
Top each bread slice with a frittata wedge.
4.
Easy Substitution: Also delicious with Pepperidge Farm® Whole Grain 15 Grain Bread.
5.
Serving Suggestion: Serve with heat 'n' eat turkey sausage links and sliced fresh melon. For dessert serve yogurt and granola parfaits.

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Vegetable Frittata with Cheese

This skillet egg, cheese, and vegetable combination will fill the bill if you are looking for a meatless breakfast entree that can be prepared in less than 30 minutes.

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