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Source: Campbell's Recipes
Tagged With: 2 servings
Open-Faced Garden Frittata Sandwiches
Here's a delicious breakfast, brunch or light dinner idea.  It only takes 20 minutes and it features a tasty, skillet frittata featuring zucchini, red pepper and goat cheese.
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Serves: 2 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
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Vegetable cooking spray
1/4 cup shredded zucchini
1/4 cup chopped red pepper
1 cup cholesterol-free egg substitute
1/4 cup crumbled goat cheese
1 tablespoon chopped fresh chives
Freshly ground black pepper
4 slices Pepperidge Farm® Whole Grain 100% Whole Wheat Bread, toasted




Spray an 8-inch nonstick skillet with the cooking spray and heat over medium heat for 1 minute. Add the zucchini and red pepper. Cover and cook until the vegetables are tender. Remove the vegetables from the skillet. Wipe the skillet with a paper towel.
Spray the skillet with the cooking spray and heat over medium heat for 1 minute. Add the egg substitute, vegetables, goat cheese and chives and cook until the mixture is set. Season with the black pepper. Remove the frittata from the skillet and cut into quarters.
Top each bread slice with a frittata wedge.
Easy Substitution: Also delicious with Pepperidge Farm® Whole Grain 15 Grain Bread.
Serving Suggestion:  Serve with heat & eat turkey sausage links and sliced fresh melon. For dessert serve yogurt and granola parfaits.


Notes:
Nutritional Values per Serving using Pepperidge Farm Whole Grain 100% Whole Wheat Bread: Calories 411, Total Fat 15g, Saturated Fat 6g, Cholesterol 24mg, Sodium 548mg, Total Carbohydrate 43g, Dietary Fiber 7g, Protein 30g, Vitamin A 30%DV, Vitamin C 23%DV, Calcium 30%DV, Iron 30%DV

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