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Frittata Lorraine Sandwich for the Lunch Box
A delicious twist on the classic breakfast sandwich, perfect for using up leftover frittata.



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Ingredients
- 4 English muffins
- 6 eggs
- 200g ham, diced
- 1 onion, finely chopped
- 1 cup grated Gruyere cheese
- 1/4 cup cream
- 4 lettuce leaves
- 2 tablespoons mayonnaise
- 16 cherry tomatoes
- Salt and pepper to taste
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Preparation
-Prepare the frittata: mix eggs, cream, ham, onion and cheese
-Bake at 350°F for 20-25 minutes
-Let cool and cut into portions
-Toast the English muffins
-Spread with mayonnaise
-Add the lettuce and a portion of frittata
-Distribute into containers
-Add the cherry tomatoes
For the adventurers
Notes and tips
Notes and tips
Perfect for using up leftover frittata
The frittata can be prepared the day before
Add spinach for more greenery
Replace ham with bacon
Eaten cold or warm
Store lettuce separately for freshness
Cherry tomatoes add freshness
Can be frozen without the filling