By Krista McCabe
Preheat a panini press or grill pan over medium heat.
Slice the whole wheat rolls or ciabatta halves open if they are not already. Drizzle a bit of olive oil on the insides of the rolls to add moisture and flavor.
Crack the eggs into a bowl, add a pinch of salt and black pepper, and whisk until combined.
Heat a non-stick skillet over medium heat, add a small amount (1/2 tablespoon) of olive oil, and scramble the eggs until just set. Remove from heat.
On the bottom half of each roll, layer the scrambled eggs, followed by slices of fresh mozzarella (approximately 1 oz per roll), a few slices of tomato, and 4 fresh basil leaves.
Place the top halves of the rolls on the fillings, pressing down gently to secure.
Brush the outer sides of the rolls with more olive oil (approximately 1/2 tablespoon each) to ensure a crispy crust.
Place the sandwiches in the panini press or on the grill pan, applying gentle pressure or using a weight to press down, and cook for about 3-4 minutes on each side until the cheese is melted and the bread is golden brown.
Carefully remove the panini from the press or pan, let them cool slightly, and then serve warm.
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This Breakfast Italian Sandwiches Vegetarian recipe is ready in 25 minutes and features whole wheat rolls or ciabatta halves, eggs, fresh mozzarella and other delicious ingredients. Contains 340 calories total.
Preheat a panini press or grill pan over medium heat.
Slice the whole wheat rolls or ciabatta halves open if they are not already. Drizzle a bit of olive oil on the insides of the rolls to add moisture and flavor.
Crack the eggs into a bowl, add a pinch of salt and black pepper, and whisk until combined.
Heat a non-stick skillet over medium heat, add a small amount (1/2 tablespoon) of olive oil, and scramble the eggs until just set. Remove from heat.
On the bottom half of each roll, layer the scrambled eggs, followed by slices of fresh mozzarella (approximately 1 oz per roll), a few slices of tomato, and 4 fresh basil leaves.
Place the top halves of the rolls on the fillings, pressing down gently to secure.
Brush the outer sides of the rolls with more olive oil (approximately 1/2 tablespoon each) to ensure a crispy crust.
Place the sandwiches in the panini press or on the grill pan, applying gentle pressure or using a weight to press down, and cook for about 3-4 minutes on each side until the cheese is melted and the bread is golden brown.
Carefully remove the panini from the press or pan, let them cool slightly, and then serve warm.
Calories per Serving: 340
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