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In a medium bowl whisk together the eggs and milk, until well blended. Stir in the rest of the ingredients, except the oil. Heat the olive oil in a 10 inch nonstick skillet; add the egg mixture and transfer the skillet to a 350 degrees oven. Bake for 20 minutes, or until the frittata is set and puffed.

Meanwhile to prepare the relish, combine the olives, sun dried tomatoes, green onion, thyme, pepper, lemon zest and juice. Stir until well combined. Divide the relish evenly among four of the bread slices. Cut the frittata into quarters and place on top of the relish.

Cover with the remaining slices of bread. Brush the sandwiches with butter on both sides and heat in a panini press or large skillet, until golden brown.

Serve immediately.