Ingredients:

Directions:

In 9-inch (23 cm) non-stick skillet, cook leek, zucchini, red and green peppers and Italian seasoning in 1 tbsp (15 ml) olive oil until softened, over medium heat, about 3 to 5 minutes. Remove half vegetable mixture. Beat eggs, milk, salt and pepper. Add half egg mixture to skillet and sprinkle with half parmesan cheese; cook covered over low heat for 5 to 6 minutes or until set. Loosen edges and slide unto plate; keep warm. Return reserved vegetables and remaining olive oil to skillet and repeat with remaining eggs and cheese. Slide onto first frittata. Cut layered frittata into 4 quarters. Use 1 quarter, 2 slices tomato and 2 slices bread for each sandwich.