Spinach-Sausage Fritatta Sandwich
Serves 1
This version was made for a delicious, late-lunch picnic when I went hiking amidst the beautiful foliage in the Hudson Valley one Sunday. In fact, the filling was left over from a pasta dish I’d made the night before, which blocked my way as I opened the fridge to reach for the PB&J. It struck me that it would make a great sandwich filling if mixed with egg. The second rush of inspiration was to use my spatula to form the eggs into the shape of the bread. This way, I had no awkward overhangs or waste to contend with. Read the original post here.
Ingredients
1 clove garlic
1 teaspoon olive oil
2 teaspoons pine nuts
1/2 favorite sausage: veggie, chicken, or pork, diced
1/4 cup frozen spinach
2 sundried tomatoes, cut into strips
1 egg
1 egg white
1/4 teaspoon salt
1/2 ounce grated Parmesan
2 slices of bread
Preheat the broiler.
In a 6″ nonstick skillet, saute the garlic in the olive oil over medium low heat until nearly golden, 3-4 minutes. Add the pine nuts and toast for another 3 minutes, then add the sausage and cook until it is warmed through and crispy. Add the spinach and sundried tomato strips and cook until the spinach has melted and boiled off its excess water. Sprinkle with a pinch of salt.
Meanwhile stir together the egg and egg white until well beaten. Season with the salt and a grind or two of pepper.
Pour the eggs over the sauteeing vegetable mixtures, then immediately turn off the heat. Cook the eggs through by pulling the sides down towards the bottom. When the eggs have firmed up, use the spatula to form them into a bread-shaped rectangle.
Sprinkle with the cheese, then cook until the broiler for 2-3 minutes until the fritatta is cooked through and the cheese is melted. Cool to room temperature before sandwiching between two slices of bread (if you’re not packing it, you can eat it warm).
