Egg and Tomato Panini

Author: Canadian Living

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: April 2005

Ingredients

  • 4 panini rolls (or 8 thick slices bread)
  • 1/4 cup pesto
  • 6 eggs
  • 1/4 cup milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon extra-virgin olive oil
  • 1 tomato sliced
  • 4 slices provolone cheese
  • 4 slices mozzarella cheese

Method

Cut rolls in half horizontally. Spread cut sides with pesto; set aside.

In bowl, whisk together eggs, milk, salt and pepper.

In large nonstick skillet, heat oil over medium heat. Pour in egg mixture; cook, stirring often, until egg mixture forms large curds that are still soft and moist. Spread onto bottom halves of rolls. Top with tomato slices and cheese. Cover with top halves of rolls.

Heat large clean skillet or grill pan over medium heat; cook sandwiches, pressing down with spatula and turning once, until buns are crusty and golden and cheese is melted, about 8 minutes. Cut in half to serve.

Nutritional facts <b>Per serving:</b> about

  • Sodium 998 mg
  • Protein 24 g
  • Calories 498.0
  • Total fat 28 g
  • Cholesterol 303 mg
  • Saturated fat 9 g
  • Total carbohydrate 38 g

%RDI

  • Iron 26.0
  • Fibre 0.0
  • Folate 41.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 35.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 24.0
  • Vitamin C 12.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Egg and Tomato Panini

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