Breathe Magazine

One of my favorite weeknight meals is a quick and easy frittata.  They taste great and keep me satisfied.  One of my favorite ways to jazz up the normal frittata is to serve it on a baguette sandwich.  This is a hearty meal and would be best served alongside a small salad.  Feel free to add in your own substitutions such as your favorite cheese (cheddar, mozzarella, parmesan), your favorite greens (spinach, collards, etc.) and any vegetables that you like (broccoli, bell peppers, mushrooms).   

Frittata Sandwiches
7 eggs, whisked with 2 tablespoons of light cream and a little salt
1/2 teaspoon of paprika
1/4 teaspoon of herbs de provence
1 yellow onion, diced
3 cups of swiss chard or other leafy green, rinsed or blanched (5 minutes in soft boiling water)
2 small tomatoes, sliced
7 baby potatoes or 1 large potato, sliced in small wedges
1/3 cup of shredded Manchego cheese
1/2 tablespoon of butter
1 tablespoon of canola oil
1 baguette, cut lengthwise (cut into as many sandwiches as you like)

Preheat oven to 375.

Whisk eggs with seasonings and cream, set aside.

Set butter and oil over medium heat and saute onion over medium heat until translucent.

Add potatoes (I boiled mine for a few minutes to get ALMOST fork tender) and saute until potato is cooked through and slightly crispy.

Add swiss chard and saute over medium low heat until reduced. 

Add eggs and arrange sliced tomatoes on top. Sprinkle cheese over top.

Put in oven until cooked through- about 7 minutes or pop in broiler for a few minutes until cheese is melted and egg is cooked through.

Slice the frittata and arrange on baguette sandwiches. Enjoy!