Broccoli Mushroom Frittata Sandwiches - alive magazine

Name: Broccoli Mushroom Frittata Sandwiches - alive magazine
Ingredients: 6 large free-range eggs; 2 large free-range egg whites; 1/3 cup (80 mL) milk; 1 cup (250 mL) grated cheddar cheese; 1 Tbsp (15 mL) fresh thyme or 1 tsp (5 mL) dried thyme; 1/4 tsp (1 mL) salt; 1/4 tsp (1 mL) ground black pepper; 1 Tbsp (15 mL) grapeseed, extra-virgin olive, or camelina oil; 3 cups (750 mL) chopped broccoli florets; 1/2 cup (125 mL) thinly sliced broccoli stalks, tough outer skin peeled off; 2 cups (500 mL) sliced crimini mushrooms; 1/2 cup (125 mL) sour cream; 1/2 cup (125 mL) roasted red pepper; 1/3 cup (80 mL) oil-packed sun-dried tomatoes, drained; Juice of 1/2 lemon; 16 slices whole grain or gluten-free bread, toasted

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Frittatas are ideal for leftovers, but slipping a slice between two pieces of whole grain bread makes it portable and a great way to break out of the turkey and…

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