Collard Greens
Frittata Sandwich

Preparation

In a 10-inch ovenproof skillet, preferably non-stick, heat the olive oil. Add the potatoes and cook, stirring frequently, over medium heat 5 to 6 minutes. Add the onion and garlic; continue cooking until the potatoes are golden brown and the onion is wilted. Stir in the collard greens and crushed red pepper.

Preheat the oven to 350 F. Season the beaten eggs with the salt and pepper. Pour over the potato-collard mixture and cook over low heat until the eggs are almost set, 8 to 10 minutes. Sprinkle the frittata with the Parmesan cheese. Transfer the skillet to the oven and bake 4 to 5 minutes, until the top of the frittata is set and the cheese is melted. Set aside to cool.

Split the country round loaf in half horizontally. Place the cooled frittata on the bottom half of the bread. Arrange the tomato slices on the frittata and top with the other half of the bread. Cut sandwich into 4 wedges and wrap in waxed paper. Keep cool until ready to serve.