Open-Faced Garden Frittata Sandwiches

Campbell's Open-Faced Garden Frittata Sandwiches Recipe

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.

At a glance

Prep

10 min.

Total

20 min.

Serves

2

Cook: 10 min.

Made With

  • Pepperidge Farm® Whole Grain 100% Whole Wheat Bread

    Pepperidge Farm® Whole Grain 100% Whole Wheat Bread

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What You'll Need

Vegetable cooking spray
1/4 cup shredded zucchini
1/4 cup chopped red pepper
1 cup cholesterol-free egg substitute
1/4 cup crumbled goat cheese
1 tablespoon chopped fresh chives
Freshly ground black pepper
4 slices Pepperidge Farm® Whole Grain 100% Whole Wheat Bread, toasted

How to Make It

  • 1

    Spray an 8-inch nonstick skillet with the 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.

  • 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.

  • 3

    Top each bread slice with a frittata wedge.

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Recipe Nutritional Information

Made With

Pepperidge Farm Whole Grain 100% Whole Wheat Bread

calories

411

totalfat

15g

saturatedfat

6g

cholesterol

24mg

sodium

548mg

totalcarbohydrate

43g

dietaryfiber

7g

protein

30g

vitamina

30%DV

vitaminc

23%DV

calcium

30%DV

iron

30%DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

  • 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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RID#26168

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