Best 3 Leftover Frittata Sandwiches Recipes

Indulge in a symphony of flavors with leftover frittata sandwiches, a delightful culinary creation that transforms humble leftovers into a gourmet lunch or brunch sensation. These sandwiches are a testament to the versatility of frittatas, showcasing their ability to elevate simple ingredients into a hearty and satisfying meal.

Dive into a culinary journey with three enticing recipes that cater to diverse preferences. The Classic Leftover Frittata Sandwich is a harmonious blend of eggs, cheese, vegetables, and your choice of bread, offering a comforting and familiar taste. For those seeking a touch of zest, the Herbed Goat Cheese and Roasted Red Pepper Frittata Sandwich tantalizes taste buds with a tangy goat cheese spread, vibrant roasted red peppers, and a hint of fresh herbs.

Venturing into a realm of bold flavors, the Prosciutto and Arugula Frittata Sandwich emerges as a symphony of salty prosciutto, peppery arugula, and a luscious balsamic glaze, creating a harmonious balance of flavors. Each bite promises a delightful encounter, leaving you craving more.

Let's cook with our recipes!

LEFTOVER PASTA FRITTATA

Leftover Pasta Frittata image

This frittata recipe answers the question of what to do with leftover pasta-or what to make when you're looking for a hearty meal. When testing different pasta types, we found that long, thin strands, such as spaghetti or linguine, are ideal because they cradled the egg nicely. We added bright cherry tomatoes, creamy mozzarella and sharp Parmesan for extra freshness and flavor.

Provided by Food Network Kitchen

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

Ingredients

6 slices bacon (about 4.5 ounces), chopped
1/2 small onion, thinly sliced
2 cloves garlic, minced
6 ounces cooked pasta, such as spaghetti, linguine or bucatini
1 cup cherry tomatoes (about 7 ounces), halved
1 cup pearl-size fresh mozzarella balls (about 8 ounces), drained
8 large eggs
1/2 cup favorite tomato sauce (jarred or homemade)
1/4 cup whole milk
Kosher salt and freshly ground black pepper
2 tablespoons freshly grated Parmesan, plus more for serving

Steps:

Preheat the oven to 375 degrees F.
Place the bacon in an oven-safe, medium nonstick skillet over medium-high heat. Cook, stirring occasionally, until lightly browned and crisp, about 4 minutes. Add the onion and garlic, then continue to cook until tender, stirring frequently, about 2 minutes more. Reduce the heat to medium-low, then stir in the cooked pasta, tomatoes and half of the mozzarella, tossing until all the ingredients are well combined.
Meanwhile, whisk the eggs, tomato sauce, milk, 3/4 teaspoon salt and a few grinds of pepper together in a large bowl until combined. Pour the egg mixture into the skillet, then jiggle the pan to evenly distribute. Top with the Parmesan and remaining mozzarella.
Bake until the eggs are set and frittata is browned around the edges, about 20 minutes. Let cool in the pan for about 5 minutes, then invert onto a platter or cutting board. Cut into wedges and serve with a sprinkle of Parmesan.

HOW-TO MAKE THE PERFECT LEFTOVERS FRITTATA

How-to Make the Perfect Leftovers Frittata image

gluten-free, nut-free, paleo, keto, Whole30, dairy-free, low FODMAP options

Time 20m

Yield 6-8

Number Of Ingredients 9

Ingredients

2 tablespoons butter, ghee or olive oil
8-10* large pasture-raised eggs
⅓ cup full fat milk or coconut milk (optional, see above)
1 - 1½ cups cooked protein of your choice - bacon, sausage, shredded meat, smoked salmon, etc
cooked veggies of your choice - spinach, roasted red peppers, kale, zucchini, potatoes, etc
cheese, of your choice, optional
any other leftovers you might want to add
herbs and spices, to taste
sea salt and black pepper, to taste

Steps:

Preheat the oven to 350ºF. Adjust your rack to the middle of the oven.
In a large bowl, beat together eggs and milk (if using). Don't over beat. Stir in any cooked (but not hot) ingredients that you want to add-in, veggies, meat, herbs, seasonings, etc. Mix in cheese if using and season well with sea salt and black pepper. Stir in to combine.
To a well-seasoned cast iron skillet, over medium-high heat add your butter (or other fat) and melt. Evenly coat the bottom of the pan. Pour the eggs into the pan, shaking the pan to evenly distribute the mixture. Add any remaining ingredients on top.
Cook the frittata, without stirring, until its edges begin to set, about 3-5 minutes. As it cooks, I recommend using a rubber spatula to very gently lift up the set portions of your frittata around the edge and let any egg mixture that is not set to run into the space you've created.
Place the frittata in the preheated oven and cook 8-10 minutes until barely set. (check after 5, to avoid overcooking). Time to cook can vary on the size (and type) of the pan, amount of eggs, how thick it is, etc. So just watch it.
To check, cut a small slit in the center of the frittata. If raw egg runs into the cut you made, bake for another few minutes. Once set remove from the oven, remember it will continue to cook in the hot pan. (if you are looking for a brown top or want to add cheese and melt, give it a minute under the broiler, but be REALLY careful to not overcook and dry out your frittata)
Allow it to cool for at least 5 minutes. Loosen the edges with a wooden or plastic spatula. Carefully slide from the pan onto a large round platter or serve right from the pan. Cut into wedges. Serve hot, warm, at room temperature, or cold.

PACK-AND-GO FRITTATA SANDWICHES RECIPE BY TASTY

Pack-And-Go Frittata Sandwiches Recipe by Tasty image

Here's what you need: olive oil, eggs, whole milk, chives, fine sea salt, freshly ground black pepper, english muffins, cheddar cheese, mustard, roasted red pepper, fresh arugula

Provided by Chris Salicrup

Categories Lunch

Time 30m

Yield 9 servings

Number Of Ingredients 11

Ingredients

1 tablespoon olive oil
8 eggs
¼ cup whole milk
2 tablespoons chives, finely chopped
fine sea salt, to taste
freshly ground black pepper, to taste
9 english muffins, halved lengthwise
cheddar cheese, sliced, to serve
mustard, to serve
roasted red pepper, sliced, to serve
1 handful fresh arugula, to serve

Steps:

Preheat the oven to 350°F (180˚C).
Brush a 9x9-inch (23x23-cm) baking dish with the olive oil.
In a medium bowl, whisk together the eggs, milk, and chives. Season with salt and pepper.
Add the egg mixture to the baking dish and bake until just set in the middle, 15-20 minutes. Cut into 9 squares.
For kids, layer one slice of cheese on top of one of the English muffin halves. Top with a frittata square. Spread the remaining English muffin half with mustard, and sandwich together.
For adults, layer one slice of cheese on top of one of the English muffin halves. Top with a frittata square, roasted red pepper slices, and arugula. Spread the remaining English muffin half with mustard, and sandwich together.
Enjoy!

Nutrition Facts : Calories 234 calories, Carbohydrate 27 grams, Fat 8 grams, Fiber 1 gram, Protein 12 grams, Sugar 2 grams

Tips:

For the best results, use fresh, high-quality ingredients.
Don't overcook the frittata. It should be cooked through, but still slightly moist.
Let the frittata cool slightly before slicing it into sandwiches.
Use a variety of toppings and fillings to create different flavor combinations.
Experiment with different types of bread, such as sourdough, whole wheat, or rye.
Serve the sandwiches immediately or wrap them tightly and refrigerate them for later.

Conclusion:

Leftover frittata sandwiches are a delicious and easy way to use up leftovers. They're perfect for breakfast, lunch, or dinner, and they can be easily customized to your liking. So next time you have some leftover frittata, don't just reheat it - try making a sandwich instead! You won't be disappointed.