Sharpen your chopping and slicing skills with our technique video.

4 Servings

INGREDIENTS

  • 3large egg whites
  • 2large eggs
  • 2tablespoons thinly sliced fresh basil
  • 1/4teaspoon salt
  • 1/4teaspoon ground black pepper1tablespoon olive oil
  • 1medium zucchini, trimmed, very thinly sliced
  • 2plum tomatoes, seeded, chopped
  • 1garlic clove, minced8slices crusty italian bread orwheat bread2tablespoons tapenade*
  • 1large bunch arugula, trimmed

    DIRECTIONS

    Whisk first 5 ingredients in medium bowl to blend.
    Heat oil in 9-inch-diameter nonstick skillet over medium-high heat. Add zucchini and sauté 2 minutes. Add tomatoes and garlic; sauté 1 minute. Spread vegetables in even layer in skillet. Add egg mixture to skillet; reduce heat to low and cook 2 minutes. Cover and cook until top of egg mixture is set, about 3 minutes longer. Run spatula around sides of skillet to loosen frittata, then slide out onto plate. Cut frittata into 4 wedges.


    Place 4 bread slices on work surface. Spread each with § tablespoon tapenade. Top each with some arugula, then 1 frittata wedge. Top with remaining bread slices. Cut sandwiches crosswise in half and serve.


    *A thick paste or spread made from brine-cured olives and seasonings; available at Italian markets and some supermarkets.