This sheet pan frittata sandwich has become one of my go-to meatless meals on a weeknight because it’s easy to prepare, packed with protein and incredibly satisfying. I’ve kept the ingredient list simple to cut down on prep time but if you have any roasted veggies, nubs of cheese or leftover breakfast bacon hanging out in the fridge, feel free to add those in as well.
Store extra frittata squares in the freezer, layering a piece of parchment paper between each slice to prevent them sticking together. When you are ready to eat them, just thaw in the fridge overnight and then, give them a quick zap in the microwave before stuffing into a sandwich and devouring!
Preheat oven to 325°F. Grease a rimmed 18×13-inch sheet pan with olive oil, line with parchment paper and then grease again with a little more oil. Set aside.
Crack the eggs into a large bowl. Add salt, pepper, paprika and cream. Whisk until no streaks of egg white remain.
Fold in the chopped herbs.
Pour egg mixture onto the lined sheet pan. Crumble the goat cheese with your fingers and evenly disperse it over the eggs.
Bake for 15-20 minutes until the frittata is set but not rubbery.
Slice the frittata into rectangles or squares to fit the shape of your bread. Cut open the avocados and slice them thinly. Slather sliced bread with pesto and Calabrian chilies. Add a few slices of avocado for each sandwich and season with additional salt and pepper. Stuff each sandwich with 2-3 slices of frittata and a handful of arugula. Slice in half and serve immediately.