Zucchiniand Onion Frittata Sandwich
- 35 min
- Serves 2
- 8 ingredients
15 minutes to prep, 20 to cook. A hearty Italian sandwich featuring a fluffy zucchini and onion frittata melted with provola cheese, all tucked into a crusty roll. The combination of tender vegetables and creamy cheese makes it a satisfying, quick‑fix meal perfect for post‑swim recovery or a comforting lunch.
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Method
Heat olive oil in a skillet over medium heat.
Add the sliced zucchini and onion, season with salt and pepper, and sauté until softened and lightly golden.
In a bowl, whisk the eggs and stir in the shredded provola cheese.
Pour the egg mixture over the vegetables in the skillet, spreading evenly.
Cook the frittata on the stovetop until the edges set, then finish cooking in the oven or under a broiler until the top is fully set and lightly browned.
Slice the bread roll, toast if desired, and place a generous portion of the zucchini‑onion frittata inside.
Serve the sandwich warm.
Tips while you cook
- Prep vegetables first
- Slice the zucchini and onion before heating the oil.
- Season while sautéing
- Add salt and pepper to the vegetables as they sauté.
- Set edges before broiling
- Cook the frittata on the stovetop until the edges are set before finishing under the broiler.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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Chef Max Mariola made this.
The recipe comes from Chef Max Mariola’s Instagram reel. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
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