Goat Cheese Frittata Sandwiches

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  • Level: Easy
  • Total: 40 min
  • Active: 25 min
  • Yield: 4 servings
This light and fluffy frittata sandwich features a delicious combination of roasted peppers and goat cheese, with a hint of lemon. Baking the frittata in a square cake pan lets you evenly cut it into squares, which makes stacking the sandwich an absolute breeze! To finish it off, we nestle the frittata squares on a toasted English muffin and top it with a simple, full-flavored sauce using mayonnaise, lemon and pesto.



  1. Preheat the oven to 350˚ F. Line an 8-inch square baking dish with parchment paper and coat with cooking spray. Whisk the eggs in a large bowl. Add the roasted peppers, milk, lemon zest, 3/4 teaspoon salt and a few grinds of pepper and mix well. Pour the egg mixture into the baking dish and use a small spatula to evenly distribute the ingredients. Sprinkle the goat cheese on top. Transfer to the oven and bake until the top is slightly puffed and set, 20 to 25 minutes.
  2. Remove the baking dish from the oven and lift the frittata onto a cutting board using the edges of the parchment; set aside. Stir together the mayonnaise, pesto and lemon juice.
  3. Split and toast the English muffins. Cut the frittata into 4 squares and divide among the English muffin bottoms. Top with the mayonnaise mixture as desired, serving the rest on the side. Add the arugula and the English muffin tops. Divide among plates and serve with potato chips.