- Cook Time:
- 10 min
- 4 eggs
- Salt and pepper, to taste
- 1 tbsp ( 15 mL ) canola oil
- 1 medium sized zucchini, thinly sliced
- 2 Roma tomatoes, chopped
- 1 clove garlic, minced
- 2 tbsp ( 30 mL ) fresh oregano, chopped
- 8 slices crusty Italian bread
- 4 tbsp ( 60 mL ) commercial tomato pesto
- 2-3 handfuls of baby kale or arugula
In a medium bowl, whisk eggs, salt and pepper. Set aside.
Pour canola oil into a large non-stick frying pan. Place over medium-high heat. Add zucchini and sauté for about 2 to 3 minutes. Add tomatoes and garlic. Continue to cook 1 to 2 minutes longer. Spread vegetables in an even layer in the pan. Pour egg mixture over top of the vegetables. Reduce heat to low and cook about 2 minutes. Cover pan and cook about 5 minutes, until top of egg mixture has set. For a golden brown top, place frittata under broiler for 1 to 2 minutes. Slide frittata onto a large plate and cut into 8 wedges.
Meanwhile, toast bread. Place 4 pieces of toast onto a cutting board. Spread each one with approximately 1 tbsp (15 mL) tomato pesto. Arrange 2 frittata wedges over each piece of toast. Top with arugula. Place 4 remaining pieces of toast over sandwich bottoms and serve immediately.
If frying pan handle is not oven proof, cover completely with double thickness of aluminum foil.