Ingredients Weight Measure
Egg whites 3 ea.
Eggs, large 2 ea.
Basil, fresh, thinly sliced 2 Tbsp.
Salt and pepper to taste
TABASCO® brand Original Red Sauce 2 tsp.
Olive oil 1 Tbsp.
Zucchini, trimmed, thinly sliced 1 ea.
Plum tomatoes, seeded, chopped 2 ea.
Garlic clove, minced 1 ea.
Italian bread, crusty 8 slices
Tapenade, prepared 2 Tbsp.
Arugula, trimmed 1 bunch


  1. In medium bowl, whisk together egg whites, whole eggs, basil, salt, pepper, and TABASCO® Sauce.
  2. Heat oil in 9" nonstick skillet over medium-high heat.
  3. Add zucchini and saute 2 minutes.
  4. Add tomatoes and garlic; saute 1 minute. Spread vegetables in even layer in skillet.
  5. Add egg mixture to skillet; reduce heat to low and cook 2 minutes.
  6. Cover and cook until top of egg mixture is set, about 3 minutes longer.
  7. Run spatula around sides of skillet to loosen frittata; then slide out onto plate. Cut frittata into 4 wedges.
  8. Place 4 bread slices on work surface. Spread each with tapenade. Top each with some arugula, then one frittata wedge. Top with remaining bread slices. Cut sandwiches crosswise in half and serve.

Yield: 4 servings