Leftover Frittata Sandwiches
- Level: Easy
- Yield: 9 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 9 servings
- Calories
- 622
- Total Fat
- 41
- Saturated Fat
- 17
- Carbohydrates
- 32
- Dietary Fiber
- 4
- Sugar
- 2
- Protein
- 32
- Cholesterol
- 328
- Sodium
- 1168
- Total: 40 min (includes cooling time)
- Active: 15 min
Ingredients
12 large eggs
2 tablespoons chopped fresh parsley
2 to 3 dashes hot sauce, plus more for serving
Kosher salt and freshly ground black pepper
2 tablespoons salted butter
1 cup cubed cooked ham
1 cold baked sweet potato, cubed
1/2 cup grainy mustard
9 toasted English muffins
1/2 cup mayonnaise
9 slices pepper jack cheese
9 slices Cheddar cheese
3 cups arugula
Directions
- Preheat the oven to 375 degrees F.
- In a large bowl, whisk together the eggs, parsley and hot sauce until combined. Season with a pinch of salt and pepper. Set aside.
- Melt the butter in a large ovenproof nonstick skillet over medium-high heat. When the butter has melted, add the cubed ham and sweet potato, then cook for a couple minutes. Pour over the egg mixture and allow to cook for 30 to 45 seconds to set the edges. Place in the oven and bake until the eggs are set but not brown on top, 10 to 12 minutes. Set aside to cool slightly, 5 to 10 minutes, then slide the frittata out onto a cutting board and cut into 9 somewhat equal pieces.
- Spread the mustard on the bottom half of each muffin and the mayo on the top half. To each bottom, add a piece of the frittata, a slice of each cheese and 1/3 cup of arugula. Top each with a muffin top. Serve with more hot sauce if desired.
Cook’s Note
To save time and stress in the morning, you can bake the frittata the night before. Allow the frittata to cool completely before wrapping and refrigerating overnight. To reheat, slice and pop in the microwave for 30 to 45 seconds.