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Ham And Zucchini Frittata On Crusty Rolls

sandwiches, eggs, ham

5 eggs
1/4 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1 1/2 cups shredded zucchini
3 green onions; chopped
3/4 cup finely diced ham
2 tablespoons chopped fresh dill
3/4 cup shredded Swiss cheese
4 crusty rolls
2 tablespoons sweet mustard
1/2 bunch watercress; trimmed
8 slices tomato
8 slices cucumber

In bowl, whisk together eggs, Parmesan, salt and pepper; set aside. In large nonstick ovenproof skillet, heat oil over medium-high heat; cook zucchini and onions for 3 to 5 minutes or until zucchini is cooked and lightly browned. Add ham and dill; cook, stirring, for 2 minutes. Pour egg mixture over top; cook over medium heat for 2 minutes. Sprinkle with Swiss cheese; place under broiler and broil until cheese melts and eggs are set, 2 to 3 minutes. Slide onto plate; let cool. Cut into 4 pieces. Cut rolls in half, spread with mustard. Place frittata, watercress, tomato and cucumber on bottom half, top with remaining half. (Make-ahead: Wrap in waxed paper or foil and refrigerate for up to 4 hours.)

Contributor: Meals in Minutes - Canadian Living

Yield: 4 sandwiches

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