Ingredients

• 3 large egg whites
• 2 large eggs
• 2 tablespoons thinly sliced fresh basil
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon olive oil
• 1 medium zucchini, trimmed, very thinly sliced
• 2 plum tomatoes, seeded, chopped
• 1 garlic clove, minced
• 8 slices crusty Italian bread or wheat bread
• 2 tablespoons tapenade*
• 1 large bunch arugula, trimmed

Instructions

1. Whisk first 5 ingredients in medium bowl to blend. Heat oil in 9-inch-diameter nonstick skillet over medium-high heat. Add zucchini and sauté 2 minutes. Add tomatoes and garlic; sauté 1 minute. Spread vegetables in even layer in skillet. Add egg mixture to skillet; reduce heat to low and cook 2 minutes. Cover and cook until top of egg mixture is set, about 3 minutes longer. Run spatula around sides of skillet to loosen frittata, then slide out onto plate. Cut frittata into 4 wedges.
2. Place 4 bread slices on work surface. Spread each with § tablespoon tapenade. Top each with some arugula, then 1 frittata wedge. Top with remaining bread slices. Cut sandwiches crosswise in half and serve.
3. *A thick paste or spread made from brine-cured olives and seasonings; available at Italian markets and some supermarkets.