Spinach Frittata Panini Sandwich
Featuring Egg Beaters®
Yield: 24 portions
Portion Size: 1 sandwich
| Ingredients: | SKU: | Measure: |
|---|---|---|
| Baby green spinach, stemmed and washed | 8 cups | |
| Egg Beaters® Frozen Egg Product, thawed | 29000 03169 | 6 cups |
| Romano cheese, grated | 1½ cups | |
| Garlic clove, peeled, minced | 4 tablespoons | |
| Unsalted butter | 12 tablespoons | |
| Olive oil | 12 tablespoons | |
| Pita bread, 7-inch | 24 each | |
| Unsalted butter, softened at room temperature, to spread on rolls | 8 tablespoons |
Preparation:
- Preheat salamander.
- Place the spinach in sauté pan over medium heat. Cover pan and cook for two minutes.
- Remove cover; stir spinach with wooden spoon. Lower heat and continue to cook until spinach is barely wilted. Cool.
- Combine Egg Beaters®, Romano cheese, garlic and cooled spinach in a bowl and mix well.
- For each frittata, place ½ tablespoon butter and oil in 8-inch sauté pan over medium heat.
- Add 6 oz. egg mixture to pan and heat until egg mixture begins to pull away from sides of pan and large curds form.
- When bottom of frittata begins to firm up, place the pan under the salamander.
- When frittata is just firm all the way through, remove from pan and allow to cool.
- Slice pita bread in half and butter sides with 1 teaspoon of softened butter.
- Fold the frittata in half and place on half of pita, cover with other half of pita.
