This is a sandwich that requires a little work, but a perfect way to use up leftovers and lovely for brunch.
Spinach Sausage Fritatta Sandwich (from Big Girls Small Kitchen)
1 clove garlic
1 tsp oil
2 tsp pine nuts
1 sausage, diced
2 sun dried tomatoes, cut into strips
1 tbsp grated cheese
Preheat the grill.
In a frying pan, heat the oil over a medium low heat and saute the garlic in until nearly golden, 1-2 mins. Add the pine nuts and toast for another 3 mins, then add the sausage and cook until it is warmed through and crispy. Add the spinach and sun dried tomato strips and cook until the spinach has wilted. Sprinkle with a pinch of salt.
Meanwhile whisk together the eggs. Season with salt and pepper.
Pour the eggs over the vegetable mixtures, then turn off the heat. Cook the eggs through by pulling the sides down towards the bottom. When the eggs have firmed up, use the spatula to form them into a bread-shaped rectangle.
Heat the wrap in a microwave for a few seconds to soften.
Sprinkle the egg mixture with the cheese, then cook under the grill for 2-3 mins until the fritatta is cooked through and the cheese is melted. Put it on top of the wrap, roll up and serve.