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frittata and heirloom tomato sandwich

A frittata is the Italian version of an omelet but it easier because there is no flipping or folding. It is cooked briefly on the stove and then finished in the oven. If you can’t find heirloom tomatoes, use a regular tomato.

1/2 of Frittata recipe
2 1/4-inch thick slices ciabatta bread
1 1/2 tablespoons extra virgin olive oil
1 heirloom tomato, cut into thick slices
2-3 leaves fresh basil
Salt, to taste
Freshly ground black pepper

Bring frittata to room temperature. Preheat broiler to 425°F. Toast bread slices under broiler, about 3-4 minutes per side. Brush olive oil on insides of each bread slice. Top with frittata, tomato slices, basil and season with salt and pepper.

Serves 1.

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