Open-Faced Garden Frittata Sandwiches
Here's a delicious breakfast, brunch or light dinner idea. It only takes 20 minutes and it features a tasty, skillet frittata featuring zucchini, red pepper and goat cheese.
Ingredients
0.25 cup shredded zucchini
0.25 cup chopped red bell pepper
1 cup cholesterol-free egg substitute
0.25 cup crumbled goat cheese
1 tablespoon chopped fresh chives
1 dash Freshly ground black pepper
4 slices Pepperidge Farm® Whole Grain 100% Whole Wheat Bread, toasted
0.25 cup chopped red bell pepper
1 cup cholesterol-free egg substitute
0.25 cup crumbled goat cheese
1 tablespoon chopped fresh chives
1 dash Freshly ground black pepper
4 slices Pepperidge Farm® Whole Grain 100% Whole Wheat Bread, toasted
Instructions
Spray an 8-inch nonstick skillet with vegetable 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.
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.
Top each bread slice with a frittata wedge.
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.
Top each bread slice with a frittata wedge.
Open-Faced Garden Frittata Sandwiches
Print
Here's a delicious breakfast, brunch or light dinner idea. It only takes 20 minutes and it features a tasty, skillet frittata featuring zucchini, red pepper and goat cheese.
Ingredients
0.25 cup shredded zucchini0.25 cup chopped red bell pepper1 cup cholesterol-free egg substitute0.25 cup crumbled goat cheese1 tablespoon chopped fresh chives1 dash Freshly ground black pepper4 slices Pepperidge Farm® Whole Grain 100% Whole Wheat Bread, toasted
Instructions
Spray an 8-inch nonstick skillet with vegetable 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.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.Top each bread slice with a frittata wedge.
Recommended
Egg Rolls
Learn how to make this classic, all-time favorite Chinese dish by using this easy to follow and simple recipe.
Chocolate Bundt Cake
A decadent chocolate bundt cake that's sure to please even the biggest chocolate lovers!
Caramel Apple Cake
A delicious caramel apple cake recipe that will satisfy any sweet-tooth.
Grandma's Famous Apple Pie
Feeling nostalgic? Looking for a great dessert? Learn how to bake an apple pie just how Grandma used to make it!
Top Videos
Grilled Corn Salad
This is a fantastic summer salad. Buy summer's best sweet corn to mix with garden-fresh red peppers. Best of all, this can be made well ahead of time so you won't miss out on summer fun!
Chicken Pot Pie
A delicious chicken pot pie made from scratch with carrots, peas, and celery.
Bourbon Chicken
Chinese recipe, American name. Come and try this unique fusion of cultures as East meets West in this flavorful and delicious meal
Pizza Margherita in 4 Easy Steps
Come celebrate the spirit of Italian cuisine with a delicious thin-crust pizza adorned with the colors of the Italian flag: Green from basil, white from mozzarella. and red from tomato sauce. A must-have for homemade pizza lovers!