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Frittata Sandwich with Spinach, Sun-Dried Tomatoes, and Avocado Recipe

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4.3 from 64 reviews

A delicious and nutritious Frittata Sandwich featuring fluffy eggs, wilted spinach, and sun-dried tomatoes on toasted ciabatta bread, enhanced with creamy mashed avocado and a hint of lemon. Perfect for a hearty breakfast or lunch.

  • Total Time: 25 minutes (stovetop) or 35 minutes (oven)
  • Yield: 2 sandwiches

Ingredients

Egg Mixture

  • 4 eggs
  • ¼ cup parmesan – grated (optional)
  • Sea salt, to taste
  • Black pepper, to taste

Vegetables & Greens

  • 4 cups baby spinach
  • 8 sun-dried tomatoes
  • Lettuce leaves

Other Ingredients

  • 1 tablespoon extra virgin olive oil
  • 1 Avocado
  • 2 tablespoons lemon juice
  • 2 pieces ciabatta bread – toasted

Instructions

  1. Prepare the Egg Mixture: In a large bowl, whisk together the eggs, grated parmesan (if using), a pinch of sea salt, and black pepper until fully combined.
  2. Wilt the Spinach: Heat a pan over medium heat, add the baby spinach, and cook for a few minutes until wilted. Remove the spinach from the pan and fold it into the egg mixture.
  3. Cook the Frittata (Stovetop Option): Heat the olive oil in a large non-stick pan over medium heat. Pour in the egg mixture and spread it evenly. Cover with a lid and cook until the edges turn slightly golden, about 5 to 8 minutes. Carefully slide the frittata onto a plate, then invert the plate back into the pan to cook the other side for another 2 minutes until fully set.
  4. Cook the Frittata (Oven Option): Preheat the oven to 400°F (200°C). Heat the olive oil in an ovenproof skillet, add the egg mixture evenly, and cook on the stovetop for 5 to 8 minutes. Transfer the skillet to the oven and bake for 15 to 20 minutes or until the eggs are fully set.
  5. Prepare the Avocado Spread: Peel and pit the avocado, then mash it with a fork. Mix in the lemon juice, and season with a pinch of salt and black pepper to taste.
  6. Toast the Bread: Toast the ciabatta bread using a toaster or grill until golden and crisp.
  7. Assemble the Sandwich: Spread the mashed avocado on the top half of the toasted ciabatta bread. On the bottom half, place lettuce leaves, add slices of the cooked frittata, and arrange four sun-dried tomatoes. Close the sandwich with the avocado-coated top slice and serve immediately.

Notes

  • This flipping method ensures an evenly cooked frittata: once the bottom is golden and the top is mostly cooked, slide the frittata onto a plate and invert the plate back into the pan to cook the other side.
  • Use a plate slightly larger than the frittata for easier flipping.
  • Nutrition information is a rough estimate per serving.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes (stovetop) or 25 minutes (oven)
  • Category: Sandwich
  • Method: Stovetop
  • Cuisine: Italian-inspired
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/frittata-sandwich-with-spinach-sun-dried-tomatoes-and-avocado-recipe/