Sunday Morning Breakfast Sandwich

They say breakfast is the most important meal of the day and to be honest, it is our favorite meal of the day! This was certainly a hearty, easy and healthy way to start our day. Using left over chopped basil, green onion and red pepper from homemade pizza night we made an egg scramble, topped with leftover mozzarella and bacon on fresh Ciabatta bread from Trader Joe’s. Serves 2 very hungry people….Here’s how we made this
Beat together:
2 eggs
2 egg whites
1 tablespoon fat free milk
1/4 teaspoon each salt and pepper
Bring a 10″ omelet pan ( sprayed with Pam), over medium high heat. Pour in the eggs, cook pulling the edges in towards the middle of the pan to distribute the un-cooked eggs across the pan ( like you were making an omelet) when it is half way set, toss in chopped veggies… we did about:
2 tablespoons – 1/4 cup each of:
Green Onion
Basil
Red Pepper
Tuck veggies into eggs and flip the omelet over. Take off the flame and top with 1/4 cup fresh mozzarella cheese ( sliced thin), cover with a plate to allow cheese to melt ( about 2 minutes).
Cut Ciabbata bread into 2 and then slice horizontally for your sandwiches. Drizzle each open face with olive oil and place face down into a heated pan on the stove top. Press them down to get a nice golden brown toast.
TO build:
Place half of the cooked eggs on toasted Ciabatta bread bottom, layer on some cooked bacon and then top with the Ciabatta bread top; repeat for other sandwich and enjoy!
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