Veggie and Herb Frittata Sandwiches
We love this frittata recipe because it is packed full of veggies – and all done on a sheet pan in the oven. It is also easily customizable and can be quickly done for a crowd. It’s also a great way to take a frittata to go and can be served hot or cold. It makes 6 servings on regular size buns and 24 as sliders on slider buns.
Ingredients
12 Eggland’s Best eggs, large
2 tablespoons olive oil
3 cups broccoli florets (about 8 ounces)
1 cup chopped onion (1 small onion)
1 1⁄2 teaspoon salt, divided
1 cup whole milk
1⁄2 teaspoon freshly ground black pepper
2 cups grated cheddar cheese (about 6 ounces)
1 cup packed baby spinach leaves
1⁄4 cup chopped herbs (parsley, chives, dill, basil)
6 brioche buns
Red Pepper Herb Mayonnaise
Red Pepper Herb Mayonnaise Ingredients:
1⁄4 cup chopped roasted red peppers
1⁄2 cup mayonnaise
1 teaspoon chopped herbs
2 teaspoons lemon juice
Preparation
Preheat the oven to 425 degrees F.
Place the olive oil in a rimmed 9 by 13 inch quarter sheet pan (or a baking dish). Coat the sides and bottom well. Add the broccoli, onion and 1⁄2 teaspoon of the salt and toss well. Roast for about 20 minutes until the broccoli and onions are tender and starting to brown.
While the veggies roast, whisk together the EB eggs, milk, remaining 1 teaspoon salt, pepper and cheddar cheese.
Remove the veggies from the oven and scatter the spinach evenly around the pan. Return to the oven until the spinach just wilts, 3 to 4 minutes.
Lower the heat to 350 degrees F.
Carefully pour the egg mixture over the veggies, making sure the cheese is evenly distributed. Place in the oven and bake for 25 minutes until the eggs are set and lightly browned on top. Remove from the oven and let sit for 10 minutes.
Slice into 6 even squares. Spread each bun with desired amount of Red Pepper Herb Mayonnaise. Place 1 frittata square on each bun. Enjoy!
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