Zucchini-Tomato Frittata Sandwiches

Ingredients

• 1 large bunch arugula trimmed
• 3 large egg whites 
• 2 large eggs 
• 2 tablespoons basil fresh thinly sliced
• 1  garlic clove minced
• 0.3 teaspoon pepper black
• 1 tablespoon olive oil 
• 2  plum tomatoes seeded chopped
• 0.3 teaspoon salt 
• 8 slices bread crumbs italian
• 1 medium zucchini trimmed very thinly sliced
• 2 tablespoons frangelico 
• 2 tablespoons frangelico 

Equipment

• bowl
• frying pan
• whisk
• spatula

Directions

1. Whisk first 5 ingredients in medium bowl to blend.
2. Heat oil in 9-inch-diameter nonstick skillet over medium-high heat.
3. Add zucchini and sauté 2 minutes.
4. Add tomatoes and garlic; sauté 1 minute.
5. Spread vegetables in even layer in skillet.
6. 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.
7. Cut frittata into 4 wedges.
8. Place 4 bread slices on work surface.
9. Spread each with § tablespoon tapenade. Top each with some arugula, then 1 frittata wedge. Top with remaining bread slices.
10. Cut sandwiches crosswise in half and serve.
11. *A thick paste or spread made from brine-cured olives and seasonings; available at Italian markets and some supermarkets.
12. per serving: calories, 255; total fat, 10 g; saturated fat, 2 g; cholesterol, 106 mg
13. Bon Appétit