A lot of frittatas call for cooking the eggs in the pan for a few minutes and then transferring them into a hot oven to fully cook the eggs. I prefer this technique of sliding the partially-cooked frittata onto a plate and then inverting it back into the pan, but if you are a little nervous about flipping it over just pop the pan into a 400 degree F oven for about 10 minutes instead.
Makes about 4 sandwiches
1/2 cup chopped basil
2/3 cup mayonnaise
4 extra large eggs
¼ cup half and half
1/3 cup sun-dried tomatoes, packed in oil
Sliced provolone cheese
Sliced sourdough bread
In small bowl combine the basil and mayonnaise. Set aside. In another bowl whip together the eggs and cream and set aside.
Add the tomatoes to a medium skillet (roughly 8 inches diameter) and turn up to medium heat. Cook until the tomatoes are just starting to darken and crisp up, then pour the egg mixture over them. Reduce the heat a bit and allow to cook, gently scraping the sides of the pan with a spatula occasionally, for about 5-8 minutes, or until the eggs are almost set with just a little runniness on top.
Gently slide the frittata onto a large dinner plate. Using oven mitts, turn the pan over top of the plate and flip everything over to invert the frittata back onto the pan. Cook the other side for about 3-4 minutes more and then transfer onto a plate or cutting board.
To assemble the sandwiches, spread some of the basil mayo onto a slice of bread, then line with some lettuce and finally top with a piece of cheese. Slice the fritatta into wedges and layer onto the cheese, and then another slice of bread.