WEEKDAYS 1e|12c|p

Frittata Sandwiches

Mario Batali
Servings: 4
1 to 30 min

This great sandwich is perfect for breakfast, lunch or dinner. Enjoy!

  • Ingredients
  • step-by-step directions
Frittata Sandwiches
  • For the Frittata Sandwich:
  • 1/4 cup Milk
  • 6 Eggs (beaten)
  • 2 tablespoons Butter
  • 1 tablespoon Olive Oil plus more for the bread
  • 1/3 cup Spring Onion (sliced)
  • 3 tablespoons Parmesan Cheese plus a block to shave onto sandwiches (grated)
  • 1 bunch Asparagus (blanched and cut into coins)
  • 1 Baguette
  • Salt and Pepper
For the Asparagus Salad:
  • 1/2 cup shaved asparagus
  • 2 scallions (sliced)
  • juice of 1/2 a lemon
  • 2 tablespoons olive oil
  • salt and pepper to taste
  • 2 tablespoons Parmesan (grated)
  • 12 pancetta slices/wheels
  • For the Frittata Sandwich: Preheat oven to 325F.
  • Beat together the milk and the eggs.
  • In a large non-stick skillet, add the butter and olive oil, and sweat the spring onions and asparagus until soft. Turn down the heat to medium-low. Add the eggs and cook until set around the edges, about 4-5 minutes. This should be a thin frittata. Add the cheese, a pinch of a salt and pepper and stir in. Transfer to the oven and cook until just set, about 5 minutes.
  • Slice the baguette through the equator, and then into 6-inch-long sections. Brush the inside of the pieces with olive oil. 
  • On a grillpan preheated to medium-high, grill the brushed pieces of baguette until toasted and golden. Shave parmesan over the still warm baguette.
  • For the Asparagus Salad: Add all ingredients in a mixing bowl and toss to combine. 
  • Flip the finished frittata out of the pan and onto a cutting board and cut into slices. Place on top of the shaved parmesan on the baguette and sandwich. Top with some of the asparagus salad, a couple sliced of pancetta and the top of the baguette.
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