Frittata Bagel Sandwich

One of my favorite Food Network shows is Sandwich King, I adapted this recipe to make it a little smaller and to make it vegetarian. I based my instructions off a previously recipe that I had made -- Tortilla Espanola. The original recipe was made on the stove top and in the oven, mine is made entirely on the stove top.

Sandwich King recommends serving this with Atomic Hash Browns, a recipe that Becky previously blogged.

Adapted from Sandwich King.

Other Sandwich Wednesday Recipes: Egg Breakfast Wrap, Roasted Vegetable Sandwich with Zesty White Bean Spread, Peanut Butter Chocolate Chip Apple Sandwich, Eggplant Parmesan Sandwich, Mediterranean Wrap, BLT with Guacamole and Fried Egg, Nori Wraps.


Ingredients: 
-2 slices vegan bacon, chopped

-6 large eggs

-1/2 cup grated mozzarella

-1/2 cup grated parmesean 

-Salt and freshly cracked black pepper

-3 ounces cream cheese, at room temperature

-1/4 cup sour cream

-1 1/2 teaspoons Sriracha (or to taste)

-1 scallion, minced

-4 everything bagel-thins, split and toasted


Mix together the eggs, crumbled bacon, mozzarella, parmesean, salt and pepper. Whisk together.

Pour into a greased skillet and cook on medium heat for 7-10 minutes or until the bottom is set. Then flip the frittata onto a cutting board and slide the uncooked side back into the pan. For a visual, check out my Tortilla Espanola blog. Cook for 5 minutes.

Let the frittata rest for five minutes before cutting it into rounds and placing it on the toasted bagel. Mix the cream cheese, sour cream, hot sauce and salt and pepper together. Spread the mixture onto the top of the bagel.

I thought that this sandwich was good, I'm glad that we used bagel thins instead of regular sized bagels. I think a regular sized bagel plus the filling would have been too much for me to eat. The sauce added a nice kick, but wasn't overwhelmingly spicy. The frittata round allowed for egg in every bite of the sandwich.