Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Tomato-Frittata Sandwich
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 sandwiches
Think of this as a fresher and tastier version of your favorite fast food breakfast sandwich — a light and herby egg frittata, topped with ripe tomato and sharp Cheddar. After you cut out the circles to fit the English muffins, you can snack on the scraps!
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Directions
- Preheat the oven to 350 degrees F. Whisk 6 eggs with 1/4 cup chopped parsley, 2 chopped scallions and 1/2 teaspoon each kosher salt and pepper. Melt 2 teaspoons butter in a medium ovenproof skillet over medium heat. Add the egg mixture and let the bottom set, then bake until fully set, 8 to 10 minutes. Brown 4 thick tomato slices in a buttered skillet, 1 minute per side; season with salt and pepper. Punch out four 3-inch rounds of the frittata; set on the bottoms of 4 toasted English muffins. Top each with a slice of Cheddar and bake 2 minutes to melt. Top each with a tomato slice, hot sauce and the English muffin tops.
