Instructions: * Note: A thick paste or spread made from brine-cured olives and seasonings; available at Italian markets and some supermarkets.

Whisk first 5 ingredients in medium bowl to blend. Heat oil in 9-inch-diameter nonstick skillet over medium-high heat. Add zucchini and saute 2 minutes. Add tomatoes and garlic; saute 1 minute. Spread vegetables in even layer in skillet. Add egg mixture to skillet; reduce heat to low and cook 2 minutes. Cover and cook until top of egg mixture is set, about 3 minutes longer. Run spatula around sides of skillet to loosen frittata, then slide out onto plate. Cut frittata into 4 wedges.

Place 4 bread slices on work surface. Spread each with 1/2 tablespoon tapenade. Top each with some arugula, then 1 frittata wedge. Top with remaining bread slices. Cut sandwiches crosswise in half and serve.

This recipe yields 4 servings.

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