Italian Frittata Club Sandwiches

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Italian Frittata Club Sandwiches

I am known as the "frittata queen".  I love to use up leftover for frittata's or any fresh vegetables and/or meets I have handy.  This recipe was created after my family left from a 7 day visit and we only had eggs/bacon and a few ingredients in the house and I made this sandwich for lunch!  Perfect...

(be sure to check out my Paleo Italian Bread Recipe)

Use my Paleo Italian Rolls for this great sandwich!  I added my Paleo Mayonnaise on each slice as well.



  • 1 teaspoon olive oil
  • 4-5 slices bacon, chopped
  • 6 large eggs
  • 1 teaspoon dried basil
  • 1 teaspoon dried parsley
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 2-3 scallions, thinly sliced
  • 4 romaine lettuce leaves
  • 4 slices tomato


  1. In a non-stick pan (an 11-inch is perfect) add oil over medium heat then cook bacon until crisp; about 7-8 minutes.  Meanwhile whisk eggs in a mixing bowl continue mixing while adding basil, parsley, red pepper flakes, salt, pepper and scallions.  

  2. Keeping the pan on medium heat and the bacon fat add in the egg mixture.  Cook the bottom for about 5 minutes and rub the outer edges with a spatula to loosen the eggs from the pan.  Place a plate on top of the pan and flip to the plate then slide the frittata back into the pan to cook the other side. (be sure to use a pot holder.)  Cook on the other side for about 2-3 minutes. 

  3. Holding the handle of the pan slide the frittata onto a wooden board.  Slice to fit into your bread.  To make the sandwich add 2 slices of tomato then top with greens and the frittata.  Drizzle some Sriracha or mayonnaise if you desire and top your sandwich, slice in half and enjoy!

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