Zucchini-Tomato Frittata Sandwiches

• 3 large egg whites
• 2 large eggs
• 2 tablespoons thinly sliced fresh basil
• 14 teaspoon salt
• 14 teaspoon ground black pepper
• 1 tablespoon olive oil
• 1 medium zucchini, trimmed, very thinly sliced
• 2 plum tomatoes, seeded, chopped
• 1 garlic clove, minced
• 8 slices crusty Italian bread or 8 slices wheat bread
• 2 tablespoons tapenade
• 1 large bunch arugula, trimmed

1. Whisk first 5 ingredients in medium bowl to blend.
2. Heat oil in 9-inch-diameter nonstick skillet over medium-high heat.
3. Add zucchini and saute 2 minutes.
4. Add tomatoes and garlic; saute 1 minute.
5. Spread vegetables in even layer in skillet.
6. Add egg mixture to skillet; reduce heat to low and cook 2 minutes.
7. Cover and cook until top of egg mixture is set, about 3 minutes longer.
8. Run spatula around sides of skillet to loosen frittata, then slide out onto plate.
9. Cut frittata into 4 wedges.
10. Place 4 bread slices on work surface.
11. Spread each with tablespoon tapenade.
12. Top each with some arugula, then 1 frittata wedge.
13. Top with remaining bread slices.
14. Cut sandwiches crosswise in half and serve.

egg whites, eggs, fresh basil, salt, ground black pepper, olive oil, zucchini, tomatoes, garlic, crusty italian bread, tapenade, arugula

Taken from www.food.com/recipe/zucchini-tomato-frittata-sandwiches-353269 (may not work)