Breakfast‎ > ‎

frittata sandwich

1/2 potato or leftover baked potato--sliced
a few thin slices of onion
olive oil
handful of grated cheese
4 eggs
pinch basil
Tbs milk
salt and pepper
baguette or hard roll

up to 2 days before serving.  Whisk together eggs, milk, salt, pepper and grated cheese.  Take a small (5 or 6") skillet and add a glug of olive oil. Keep on low and cook potatoes and onion until soft and beginning to brown.  pour in the eggs and cook on low until it is cooked through. it is meant to look like a round omelet.  I pop mine into a 350 oven to finish cooking, so i can move on to other things
remove from pan, put on a plate and pop in fridge until you need it.
when ready to make the sandwich, toast a baguette, place a wedge of frittata on top and wrap. You can add more cheese or some bacon if you are so inclined. You can also add any of that to the frittata while you are cooking it.