frittata sandwiches

• 12 slices Country Harvest Flax bread
• 8 Naturegg^® Omega-3 eggs
• 1 tsp (5 mL) dried basil
• 2 tbsp (25 mL) Becel margarine
• 1 cup (250 mL) red onion, finely chopped
• 1 clove garlic, minced
• 1 cup (250 mL) packed baby spinach leaves
• 1 small tomato, chopped
• 1/4 cup (50 mL) black olives, pitted, halved
• 3/4 cup (175 mL) feta, crumbled
• 1/4 tsp (1 mL) pepper
• pinch salt

In a bowl, whisk eggs, basil, pepper and salt. In a 10-inch (25-cm) non-stick skillet, heat margarine over medium-high heat. Add red onion and garlic; cook, stirring, 3 minutes, until onion is soft. Reduce heat. Spread onion evenly over bottom of skillet; scatter spinach leaves over top. Pour eggs into skillet. Cook, uncovered, 5 to 7 minutes. Preheat broiler to high. Scatter tomato, olives and feta over frittata. Broil frittata 3 to 5 minutes until set and cheese begins to melt.

Meanwhile, toast 12 slices of bread until golden. Cut frittata into wedges and on bread slices; top with remaining bread slices. Cut each in half; serve at once.

Makes 6 servings

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