By 300 Sandwiches
When you are headed out of town, and you’re hungry, and you get a call from work which requires you to file on deadline before you leave, and you’re getting screamed at by your fiancé to “hurry up”, the only thing suitable enough for this special type of road trip lunch is a frittata sandwich.
Last weekend, I promised E breakfast before we left for the Hamptons. “We’re leaving in 20 minutes,” he declared.
The issues on the other end of my cell phone would not be settled in that amount of time. Nor would breakfast.
I had to work fast, or risk being left in the city while E and his best buddy, Graham, went off in search of wind strong enough for kite surfing in Montauk.
Egg frittata sandwiches were easy enough and perfectly portable for a road trip. Warm set eggs with veggies in between two flatbreads cut into triangles. One pot needed from start to finish. I didn’t even put the phone down while I cooked. Deadlines met. Breakfast served. Bags packed.
Off we went.
1/2 onion, chopped
handful basil, chopped
handful parsley, chopped
6 to 8 cherry tomatoes, quartered
1/2 cup grated parmesan cheese
salt and black pepper, to taste
Preheat oven to 375 degrees. In a skillet, melt butter, then add onions. Let brown for about 5 minutes until golden. Then add tomatoes. Then add basil and parsley. In a small bowl, mix eggs and parmesan cheese and whisk until well blended. Pour into skillet over veggie mixture. Let set over medium flame for about 2 minutes, then pop into oven for about 8 to 10 minutes. Remove when eggs are set.
Toast flatbreads. On a cutting board, place a flatbread down. Then, loosen frittata from skillet, and place frittata on top of flatbread. Top with another flatbread. Slice into quarters. Serve.