Description
A delightful Mediterranean Breakfast Sandwich featuring fluffy eggs, fresh vegetables, and creamy feta, all nestled between toasted whole grain bread.
Ingredients
Scale
- 2 large eggs
- 2 tablespoons chopped fresh parsley or oregano
- 2 slices whole grain or seeded bread
- 2 slices tomato
- 4 slices cucumber
- 2 tablespoons crumbled feta cheese
- 1 tablespoon olive oil or butter
- Pinch of salt
- Pinch of black pepper
Instructions
- Crack the eggs into a bowl, sprinkle in chopped herbs, salt, and pepper, and whisk until combined.
- Heat a non-stick skillet over medium heat, add olive oil or butter, and coat the skillet.
- Pour the egg mixture into the skillet and cook until set for about 3-4 minutes, pushing the edges in gently.
- While the omelet cooks, toast the bread slices until golden and crisp.
- Assemble the sandwich by layering one slice of bread with tomato, cucumber, and the cooked omelet.
- Sprinkle feta over the omelet and place the second slice of bread on top.
- Optionally slice the sandwich in half and garnish with extra herbs. Serve warm.
Notes
Make-ahead: Whisk the egg mixture ahead of time and store in the fridge for up to a day. Cooking alternatives include using an air fryer for a quicker version.
Nutrition
- Serving Size: 1 sandwich
- Calories: 380
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 370mg