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Pack-And-Go Frittata Sandwiches

by Chris Salicrup featured in 9 Easy Recipes to Pack for a Picnic

Under 30 min

Under 30 min

Ingredients

for 9 servings

  • 1 tablespoon
    olive oil
  • 8 eggs
  • ¼ cup
    whole milk (60 mL)
  • 2 tablespoons
    chives, finely chopped
  • fine sea salt, to taste
  • freshly ground black pepper, to taste
  • 9 english muffins, halved lengthwise
  • cheddar cheese, sliced, to serve
  • mustard, to serve
  • roasted red pepper, sliced, to serve
  • 1 handful fresh arugula, to serve
    Calories 234
    Fat 8g
    Carbs 27g
    Fiber 1g
    Sugar 2g
    Protein 12g

Estimated values based on one serving size.

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Preparation

  1. Preheat the oven to 350°F (180˚C).
  2. Brush a 9x9-inch (23x23-cm) baking dish with the olive oil.
  3. In a medium bowl, whisk together the eggs, milk, and chives. Season with salt and pepper.
  4. Add the egg mixture to the baking dish and bake until just set in the middle, 15-20 minutes. Cut into 9 squares.
  5. For kids, layer one slice of cheese on top of one of the English muffin halves. Top with a frittata square. Spread the remaining English muffin half with mustard, and sandwich together.
  6. For adults, layer one slice of cheese on top of one of the English muffin halves. Top with a frittata square, roasted red pepper slices, and arugula. Spread the remaining English muffin half with mustard, and sandwich together.
  7. Enjoy!
 

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