Antipasto Frittata Sandwich

This recipe uses:

D'Italiano® Thick Slice Bread

Original or 100% WW Bread

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Makes 4 servings.


1 leek (white part only) chopped
1/2 cup (125 ml) diced zucchini
2 tbsp (30 ml) each diced red and green peppers
1/2 tsp (2 ml) dried Italian seasoning
4 tbsp (20 ml) olive oil divided
6 eggs
1/4 cup (50 ml) milk
1/2 cup (125 ml) freshly grated Parmesan cheese
8 tomato slices
8 slices D'Italiano® Thick Slice Bread, Original or 100% Whole Wheat, toasted
  salt and freshly ground pepper


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.

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