zz SPINACH FRITTATA PANINI SANDWICH 0516

Egg Beaters

Yield: 24 portions
Portion Size: 1 sandwich
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Ingredients:SKU:Measure:
Baby green spinach, stemmed and washed 8 cups
Egg Beaters® Liquid Eggs, thawed29000 031696 cups
Romano cheese, grated 1-1/2 cups
Garlic, minced 1/4 cup
Unsalted butter 12 tbsp
Olive oil 12 tbsp
Pita bread, 7-inch 24 ea
Unsalted butter, softened at room temperature, to spread on bread 8 tbsp

Preparation:

  1. Preheat salamander.
  2. Place the spinach in sauté pan over medium heat. Cover pan and cook two minutes.
  3. Remove cover; stir spinach with wooden spoon. Lower heat and continue to cook until spinach is barely wilted. Cool.
  4. Combine Egg Beaters® Liquid Eggs, Romano cheese, garlic and cooled spinach in a bowl and mix well.
  5. For each frittata, place 1/2 tablespoon each butter and oil in 8-inch sauté pan over medium heat.
  6. Add 6 oz. Egg Beaters® mixture to pan and heat until Egg Beaters® mixture begins to pull away from sides of pan and large curds form.
  7. When bottom of frittata begins to firm up, place the pan under the salamander.
  8. When frittata is just firm all the way through, remove from pan and allow to cool.
  9. Slice pita bread in half and butter sides with 1 teaspoon softened butter.
  10. Fold the frittata in half and place on half of pita, cover with other half of pita.
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Nutrition Facts
Serving Size 1 sandwich
Servings Per Recipe 24 portions
Amount per Serving
Calories
389
% Daily Value*
Total fat
30%
19 g
Saturated fat
42%
8 g
Cholesterol
11%
33 MG
Sodium
24%
566 MG
Carbohydrate
13%
39 g
Dietary fiber
6%
2 g
Sugars
0%
1 g
Protein
30%
15 g
Vitamin A
34%
• Vitamin C
4%
Calcium
17%
• Iron
17%
* Percent Daily Values are based on a 2,000 calorie diet