Soppressata & Frittata Panini
Author: 
Recipe type: sandwich
 
Ingredients
  • 8 extra-large eggs
  • 4 tablespoons skim milk
  • 2 teaspoons Dijon mustard
  • 6 ounces sliced soppressata
  • ½ cup diced roasted red bell peppers
  • ½ cup diced Roma or plum tomatoes
  • ¾ cup shredded mozzarella and provolone blend
  • 8 slices panini-style bread*
Instructions
  1. In a mixing bowl, combine the eggs, skim milk and mustard.
  2. Whisk to blend. Add the soppressata, bell peppers, tomatoes and cheese blend.
  3. Stir well to combine the ingredients.
  4. Pour the egg mixture into a lightly greased (or sprayed) baking pan that measures about 9 inches x 9 inches.
  5. Bake in a 375 F oven for about 20-25 minutes, or until the eggs are set and there is firmness to the frittata when pressed with your finger.
  6. Allow the frittata to cool for about 20 minutes.
  7. Turn it out of the pan and cut into 4 equal squares.
  8. Place each square between two slices of panini-style bread.
  9. Put the sandwich into a panini press to toast the bread. If you don't have a panini press, toast the bread in the oven.
Recipe by Pizza Today at https://pizzatoday.com/recipes/salads-sandwiches-soups/soppressata-frittata-panini