Bacon-Goat Cheese Frittata Sandwich Recipe
Prep Time:
10
minutes
Cook Time:
28
minutes
Servings:
4
sandwiches
Ingredients
  • 6 strips bacon
  • 6 large eggs
  • ¼ cup milk
  • ¼ + ¼ teaspoon salt, divided
  • ¼ + ¼ teaspoon black pepper, divided
  • 2 tablespoons + ¼ cup olive oil, divided
  • 1 cup chopped leeks
  • 4 ounces goat cheese
  • ½ lemon, juiced
  • 1 garlic clove, grated
  • 1 teaspoon Dijon mustard
  • 2 cups baby arugula
  • 6 asparagus stalks, peeled into ribbons
  • 4 ciabatta rolls
Directions
  1. Preheat the oven to 400 F.
  2. Arrange the bacon on a foil-lined sheet tray.
  3. Bake until crispy, about 15–20 minutes.
  4. In the meantime, whisk together the eggs, milk, ¼ teaspoon salt, and ¼ teaspoon black pepper.
  5. Heat 2 tablespoons olive oil in an 8- to 10-inch cast iron skillet over medium heat.
  6. Add leeks and saute until soft, about 3–4 minutes. Remove from the heat.
  7. Finely chop the bacon and add it to the skillet.
  8. Add the egg mixture.
  9. Sprinkle the goat cheese into the skillet.
  10. Transfer the skillet to the oven and bake until set, about 10–15 minutes.
  11. In the meantime, whisk together the lemon juice, garlic, Dijon, ¼ teaspoon salt, and ¼ teaspoon black pepper.
  12. Slowly drizzle the remaining ¼ cup olive oil into the dressing, whisking continuously.
  13. Toss the dressing with the arugula and asparagus.
  14. Once set, slice the frittata into 4 squares.
  15. Divide the frittata among the ciabatta rolls, then top with the arugula mixture to serve.