Veggie Frittata Breakfast Sandwiches

Brunch? Create tasty sandwiches stacked and layered with veggies, cheese and eggs.

  • prep time 20 min
  • total time 60 min
  • ingredients 7
  • servings 8

Ingredients

1
can Pillsbury™ refrigerated classic pizza crust
3/4
cup shredded Italian cheese blend (3 oz)
1/2
cup finely chopped kalamata olives
1
bag (11.8 oz) Green Giant™ Seasoned Steamers™ frozen Mediterranean blend
6
eggs
6
teaspoons basil pesto
2
large roasted red bell peppers (from a jar), cut in half, patted dry
  • 1 Heat oven to 400°F. Spray 8-inch square (2-quart) glass baking dish with Crisco® Original No-Stick Cooking Spray.
  • 2 Unroll dough on large cookie sheet; press dough into 16x8-inch rectangle. Cut into 8 squares; do not separate. Top 4 of the squares with 1/4 cup of the cheese and 1/4 cup of the olives; press into dough. Bake 12 to 16 minutes or until edges are golden brown.
  • 3 Meanwhile, microwave frozen vegetables on High 5 minutes. Cool 3 minutes; coarsely chop. In large bowl, beat eggs, remaining 1/4 cup of the olives and 2 teaspoons of the pesto with wire whisk until well blended. Stir in vegetables; pour mixture into baking dish. Bake 22 to 25 minutes or until eggs are set. Top with remaining 1/2 cup of the cheese. Cut into 4 squares.
  • 4 To assemble, separate bread into 8 squares. Spread 1 teaspoon pesto on bottom of each untopped square. Top with one frittata square, one roasted red bell pepper half and olive-topped bread square. Cut each sandwich in half diagonally.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    290
    (
    Calories from Fat
    110),
    % Daily Value
    Total Fat
    13g
    13%
    (Saturated Fat
    4g,
    4%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    150mg
    150%;
    Sodium
    680mg
    680%;
    Total Carbohydrate
    33g
    33%
    (Dietary Fiber
    2g
    2%
      Sugars
    2g
    2%
    ),
    Protein
    12g
    12%
    ;
    % Daily Value*:
    Vitamin A
    35%;
    Vitamin C
    60%;
    Calcium
    10%;
    Iron
    15%;
    Exchanges:
    0 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 Fat;
    Carbohydrate Choices:
    2
    *Percent Daily Values are based on a 2,000 calorie diet.
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