Open-Faced Vegetable Frittata Breakfast Sandwich

Name: Open-Faced Vegetable Frittata Breakfast Sandwich
Total time: 20 min
Ingredients: 2 tablespoons extra virgin olive oil (divided); 1/2 small yellow onion (roughly chopped); 1/2 red bell pepper (cored and seeded, roughly chopped); ¼ teaspoon salt; 1 small zucchini (quartered and thinly sliced); 1 carrot (shredded); 8 eggs (beaten); 2 tablespoons whole milk; Dash of fresh ground black pepper; 1/4 cup shredded sharp cheddar cheese; 4 slices whole wheat bread (toasted [optional: gluten-free bread] 4 leaves romaine lettuce, halved); 1/4 cup all-natural ketchup or mustard; Sliced tomato

thebetternutritionprogram.com

This is a great brunch recipe for a crowd as the vegetable frittata can be whipped up in one big batch and then sliced for individual servings.

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Ingredients

2 tablespoons extra virgin olive oil (divided)
1/2 small yellow onion (roughly chopped)
1/2 red bell pepper (cored and seeded, roughly chopped)
¼ teaspoon salt
1 small zucchini (quartered and thinly sliced)
1 carrot (shredded)
8 eggs (beaten)
2 tablespoons whole milk
Dash of fresh ground black pepper
1/4 cup shredded sharp cheddar cheese
4 slices whole wheat bread (toasted [optional: gluten-free bread] 4 leaves romaine lettuce, halved)
1/4 cup all-natural ketchup or mustard
Sliced tomato