Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Recipe courtesy of
Emily Weinberger
for
Food Network Kitchen
Watch how to make this recipe.
Super Fluffy Egg Sandwiches for a Crowd
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- Level: Easy
- Total: 1 hr 10 min
- Active: 20 min
- Yield: 8 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 268
- Total Fat
- 13 g
- Saturated Fat
- 3 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 17 g
- Cholesterol
- 196 mg
- Sodium
- 440 mg
The ingredient you need to make an egg sandwich really shine? Cottage cheese! This clever recipe uses it in three ways. Some is whipped until smooth, then whisked into eggs to bring lightness and silkiness to a frittata. Some is stirred straight into the eggs to create delightful pockets of cheese. And some is whipped, then mixed with scallion greens to make a tangy sandwich spread. Cooked on a baking sheet with colorful baby bell peppers (no flipping or scrambling required!), the fluffy frittata is cut into squares for topping English muffins. Avocado slices take it over the top!
- Level: Easy
- Total: 1 hr 10 min
- Active: 20 min
- Yield: 8 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 268
- Total Fat
- 13 g
- Saturated Fat
- 3 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 17 g
- Cholesterol
- 196 mg
- Sodium
- 440 mg
Ingredients
Directions
- Preheat the oven to 425 degrees F.
- Toss the baby bell peppers, scallion whites, olive oil, 1 teaspoon salt and a few grinds of pepper on a baking sheet and spread in an even layer. Bake until the bell peppers are just starting to soften, 10 to 12 minutes. Set the baking sheet aside.
- Reduce the oven temperature to 325 degrees F.
- Meanwhile, add 1 1/2 cups of the cottage cheese and a few generous grinds of pepper to a blender and blend until smooth and silky. Remove 1 cup of the whipped cottage cheese to a large bowl and set aside. Add the scallion greens to the blender with the remaining whipped cottage cheese and blend until just combined. Transfer the whipped scallion cottage cheese to a small bowl and refrigerate until ready to serve.
- Add the eggs, 2 teaspoons salt and a few grinds of pepper to the large bowl with the plain whipped cottage cheese and whisk until smooth and combined. Fold in the baby spinach and remaining unwhipped cottage cheese.
- Pour the egg mixture over the vegetables on the baking sheet and bake until set and no longer jiggly in the center, 40 to 45 minutes. Cut the frittata into 16 pieces.
- To assemble the sandwiches, spread the English muffins with whipped scallion cottage cheese. Top the bottom half of each muffin with some sliced avocado, then 2 pieces of frittata. Top with the other half of the English muffins and serve immediately.
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