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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.

Ingredients

  • 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

Instructions

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.

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Recipe Notes

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

© 2017 Umami Girl. All rights reserved.
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