A sandwich is always a great option to have on hand, whether you put it together at home, or take it on the go! This potato frittata sandwich is packed with protein. Plus, slices of lean ham and low-fat cheese enrich the taste. Add some fresh lettuce for crunch and fiber, and your sandwich is perfect!
Potato frittatas are common egg dishes in Italy, and they can be eaten cold or warm. They are usually taken to picnics because they are easy to transport and eat. They’re real crowd-pleasers among kids and adults!
Yields: 4 servings | Serving Size: 4 sandwiches | Calories: 445 | Total Fat: 20 g | Saturated Fat: 5 g | Trans Fat: 0 g | Cholesterol: 184 mg | Sodium: 114 mg | Carbohydrates: 42 g | Dietary Fiber: 12 g | Sugars: 7 g | Protein: 31 g | SmartPoints (Freestyle): 13
- 2 medium potatoes, peeled and sliced
- 4 eggs
- 2 tablespoons grated Parmesan cheese
- 1/4 teaspoon salt
- 1/8 teaspoon ground black pepper
- 3 tablespoons olive oil
- 4 whole wheat bread buns or 8 slices of whole wheat bread
- 4 slices of nitrate-free lean ham, (Boar's Head is a good choice)
- 4 slices of low-fat cheese
- 4 large romaine lettuce leaves
- Over high heat, in a pot with boiling salted water, cook the potatoes for 10 - 15 minutes or until tender. Drain when they are cooked and set aside.
- In a bowl, whisk the eggs, salt, pepper and Parmesan cheese. Set aside.
- Over medium heat, in a saucepan with olive oil, distribute the potatoes evenly and cook for about a minute until they color. Pour the egg mixture. When the bottom side is cooked (you will know when it slides easily), turn it by transferring it to saucepan cover or a plate.
- Slide back the fritttata in the saucepan to cook the other side.
- When the frittata is cooked, divide it into 4.
- Prepare each sandwich by filling it up with a lettuce leaf, a slice of the frittata, a slice of ham and cheese.
If you enjoyed this recipe, then you will like these other sandwiches too:
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