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Open-Faced Garden Frittata Sandwiches

Open-Faced Garden Frittata Sandwiches

4 1

Here's a delicious breakfast, brunch or light dinner idea.  It only takes 20 minutes and it features a tasty, skillet frittata featuring zucchini, red pepper and goat cheese.

serves 2 people

Ingredients

cost per recipe: $3.88

The price is determined by the national average.

  • 1/4

    cup shredded zucchini

  • 1/4

    cup chopped red bell pepper

  • 1

    cup cholesterol-free egg substitute

  • 1/4

    cup crumbled goat cheese

  • 1

    tablespoon chopped fresh chives

  • 1

    dash Freshly ground black pepper

  • 4

    slices Pepperidge Farm® Whole Grain 100% Whole Wheat Bread, toasted

view nutrition info

How to Make It

Step 1

Spray an 8-inch nonstick skillet with vegetable cooking spray and heat over medium heat for 1 minute. Add the zucchini and red pepper. Cover and cook until the vegetables are tender. Remove the vegetables from the skillet. Wipe the skillet with a paper towel.

Step 2

Spray the skillet with the cooking spray and heat over medium heat for 1 minute. Add the egg substitute, vegetables, goat cheese and chives and cook until the mixture is set. Season with the black pepper. Remove the frittata from the skillet and cut into quarters.

Step 3

Top each bread slice with a frittata wedge.

Recipe Tips

  • Easy Substitution: Also delicious with Pepperidge Farm® Whole Grain 15 Grain Bread.
  • Serving Suggestion:  Serve with heat & eat turkey sausage links and sliced fresh melon. For dessert serve yogurt and granola parfaits.
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Made With
Pepperidge Farm® Whole Grain 100% Whole Wheat Bread

Pepperidge Farm® Whole Grain 100% Whole Wheat Bread

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Ratings & Reviews

(1)
  • cheflee1

    December 30, 2012

    Very easy

    Fast quick meal or snack.

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