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Easy Picnic Food: Frittata Sandwiches

Preparation 00:15 Cook Time 00:00 Total Time 0:15
Serves 8     adjust servings

These frittata sandwiches are very flexible. Use any frittata you like. Omit the prosciutto to make it vegetarian or swap with smoked salmon for a nice variation. This is also a great way to use up leftover frittata even when you're flying solo.


  • 1 12-egg frittata, cooked and cooled. This recipe uses a slightly larger version of my Corn, Cheddar and Spinach Frittata (link in notes)
  • 8 good rolls or baguette pieces
  • Good butter
  • 8 ounces thinly sliced prosciutto
  • Lettuce or other leafy greens


Cut each roll in half and butter the halves. Lay a slice of prosciutto on each half. Top the bottom half with a slice of frittata and some greens. Close the sandwiches, wrap in foil or parchment if you're picnicking, and serve at room temperature.


Recipe Notes

Here's the Corn, Cheddar and Spinach Frittata. You may also like this one and this one.

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