Zucchini frittata sandwich with spinach and tomato
For the frittata:
Grate 1 medium zucchini and saute in olive oil, a clove of minced garlic, salt, and pepper until cooked through. Equally divide cooked zucchini into a well-greased muffin tin (a six-piece pan). Sprinkle each cup with 1/2 oz of grated swiss cheese each and top with a mixture of three beaten eggs, salt, white pepper, a tablespoon of half and half and a tablespoon of water. Bake at 325 degrees until eggs are set on top. Run a thin knife around the edge of the tins to loosen. When you plan on putting the frittata on the sandwich, you'll probably need a spoon to scoop out all the creamy eggy and zucchini goodness.
Lightly toast two slices of whole wheat pane bread (it's a mildly sour Italian loaf that I got at Trader Joe's). Ideally, 'wichcraft toasts only one side of their bread, but I'm not that magical or skilled (or maybe I'm lazy and don't want to figure out all the details with my toaster oven).
On one side, thinly spread a thin layer of mayonnaise and top with 6 slices of very thinly sliced roma tomato. Salt and pepper the tomatoes, then add a three-leaf thick layer of baby spinach leaves. Top the spinach with two of the frittata pieces. Spread a thin layer of Grey Poupon on the second piece of bread and top off the frittata with this piece of bread.
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So, this sandwich isn't really perfect since zucchini is a pretty juicy vegetable and as soon as I put the frittata on the sandwich, the weight of the egg made the zucchini juice out all over the sandwich. While this doesn't bode well for looks and cleanliness, the juiciness soaked through the bread, tomato, and spinach, which wilted the spinach and softened the toasted bread nicely.
The flavors were stunning, though. Wow.
