Spinach Frittata Sandwiches by
Ingredients
4 large eggs
2 large egg whites
1.2 tsp fresh ground black pepper
2oz reduced-fat mozzarella cheese, grated (about 1/2 packed cup)
Olive oil cooking spray
5oz spinach leaves (about 5 cups), chopped
2 to 3 cloves garlic, chopped
4 whole-grain sandwich rolls or 8 slices whole-grain bread
1 cup natural jarred marinara sauce
Instructions
In a large bowl, whisk together eggs, egg whites and pepper. Whisk in cheese and set aside. Arrange oven rack in middle position and preheat broiler to high. Mist a broiler-safe, 10-inch nonstick skillet with cooking spray and heat to medium on stove top. Add spinach and cook, sirring occationally until tender, 2 to 3 minutes. Add garlic and toss with spinach until softened, about 1 minute.
Pour eggs over spinach mixture and tilt pan to distribute evenly. When edges start to set, gently lift with a spatula and allow uncooked egg to run beneath. Repeat until liquid no longer runs to the edge, but center of frittata is still wet, about 3 minutes total (lower heat if bottom of frittata is browning too quickly). Transfer to oven and broil until center is no longer jiggly and frittata is cooked through, 2 to 3 minutes (watch carefully to avoid burning). Rest for 5 minutes.
Wearing an oven mitt(skillet handle will be very hot), loosen frittata from pan with a spatula and slide onto a cutting board. Cut into 4 equal pieces to best fit the type of roll or bread you are using. (MAKE AHEAD: Prepare up to 2 days in advance through Step Three; refrigerate in an airtight container.)
Divide frittata pieces among rolls. Serve each sandwich with 1/4 cup of marinara as a dipping sauce. Both frittata and sauce may be served hot or cold.
Pour eggs over spinach mixture and tilt pan to distribute evenly. When edges start to set, gently lift with a spatula and allow uncooked egg to run beneath. Repeat until liquid no longer runs to the edge, but center of frittata is still wet, about 3 minutes total (lower heat if bottom of frittata is browning too quickly). Transfer to oven and broil until center is no longer jiggly and frittata is cooked through, 2 to 3 minutes (watch carefully to avoid burning). Rest for 5 minutes.
Wearing an oven mitt(skillet handle will be very hot), loosen frittata from pan with a spatula and slide onto a cutting board. Cut into 4 equal pieces to best fit the type of roll or bread you are using. (MAKE AHEAD: Prepare up to 2 days in advance through Step Three; refrigerate in an airtight container.)
Divide frittata pieces among rolls. Serve each sandwich with 1/4 cup of marinara as a dipping sauce. Both frittata and sauce may be served hot or cold.