Zucchini-tomato Frittata Sandwiches

Total Time: 10 mins Preparation Time: 5 mins Cook Time: 5 mins

Ingredients

• 3 large egg whites
• 2 large eggs
• 2 tablespoons thinly sliced fresh basil
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon olive oil
• 1 medium zucchini, trimmed, very thinly sliced
• 2 plum tomatoes, seeded, chopped
• 1 garlic clove, minced
• 8 slices crusty italian bread or 8 slices wheat bread
• 2 tablespoons tapenade
• 1 large bunch arugula, trimmed

Recipe

• 1 whisk first 5 ingredients in medium bowl to blend. heat oil in 9-inch-diameter nonstick skillet over medium-high heat. add zucchini and sauté 2 minutes. add tomatoes and garlic; sauté 1 minute. spread vegetables in even layer in skillet. add egg mixture to skillet; reduce heat to low and cook 2 minutes. cover and cook until top of egg mixture is set, about 3 minutes longer. run spatula around sides of skillet to loosen frittata, then slide out onto plate. cut frittata into 4 wedges.
• 2 place 4 bread slices on work surface. spread each with § tablespoon tapenade. top each with some arugula, then 1 frittata wedge. top with remaining bread slices. cut sandwiches crosswise in half and serve.