Description
A vibrant and satisfying breakfast sandwich packed with Mediterranean flavors, featuring a fluffy egg, creamy feta, and fresh vegetables on toasted ciabatta.
Ingredients
Scale
For the Crust:
- 1 large ciabatta roll, sliced in half
- 2 large eggs
- 1 tablespoon olive oil
- 1/4 cup crumbled feta cheese
- 2 tablespoons sun-dried tomatoes, chopped
- 2 tablespoons kalamata olives, pitted and sliced
- 1/4 cup fresh spinach
- 1 tablespoon fresh basil, chopped
- 1/4 teaspoon dried oregano
- Salt and black pepper to taste
Instructions
1. Prepare the Crust:
- Heat the olive oil in a non-stick skillet over medium heat. Add the spinach and sauté for 1-2 minutes until wilted.
- In a small bowl, whisk the eggs with oregano, salt, and pepper. Pour the eggs into the skillet with the spinach and cook, scrambling, until just set.
- Gently fold in the crumbled feta cheese, sun-dried tomatoes, and olives into the scrambled eggs. Cook for another minute until everything is heated through.
- Lightly toast the ciabatta roll halves. Spoon the egg mixture onto the bottom half of the roll.
- Sprinkle with fresh basil, top with the other half of the roll, and serve immediately.
Notes
You can customize the seasonings to taste.