Panini with Scrambled Eggs and Tomatoes
Elevate your breakfast or lunchtime routine with this irresistibly creamy Panini with Scrambled Eggs and Tomatoes. Featuring golden, buttery bread that’s perfectly crisped on a panini press, this sandwich is layered with soft, fluffy scrambled eggs, caramelized tomatoes, and fragrant fresh basil for a burst of flavor in every bite. A hint of melted cheese (optional) takes this warm and hearty panini to the next level, making it a satisfying option for any time of day. Quick and easy to prepare in under 30 minutes, this recipe is ideal for busy mornings or light lunches and can be effortlessly customized to suit your taste. Pair it with a fresh side salad or a cup of coffee for a complete, comforting meal.
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Recipe Information
Ingredients
- 2 pieces Panini bread or ciabatta rolls
- 4 large Eggs
- 1 medium Tomatoes
- 2 tablespoons Butter
- 2 tablespoons Milk
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 4 leaves Fresh basil leaves
- 1 tablespoon Olive oil
- 0.25 cups Shredded cheese (optional)
Instructions
Slice the panini bread or ciabatta rolls horizontally and set aside.
Dice the tomato into small pieces and set it aside.
In a bowl, crack the eggs and whisk them together with milk, salt, and black pepper until well combined.
Heat a non-stick skillet over medium heat and add 1 tablespoon of butter. Once melted, pour in the egg mixture.
Cook the eggs gently, stirring continuously with a spatula, until they are softly scrambled and just set. Remove from heat.
In another skillet, heat olive oil over medium heat. Add the diced tomatoes and cook for 2-3 minutes until softened and slightly caramelized. Add a pinch of salt and remove from heat.
Assemble the panini by layering scrambled eggs, cooked tomatoes, and fresh basil leaves on the bottom half of each roll. Optionally, sprinkle shredded cheese on top.
Replace the top halves of the rolls to close the panini.
Preheat a panini press or a grill pan over medium heat. If using a grill pan, place a heavy object (like a cast iron skillet) on top of the paninis to press them down.
Butter the outsides of the panini rolls with the remaining butter.
Grill the paninis for 3-4 minutes on each side, or until the bread is golden brown and crispy and the cheese is melted (if using).
Remove the paninis from the heat and let them cool for 1-2 minutes. Slice each one in half and serve warm.
Nutrition Facts
Calories |
1274 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.1 g | 92% | |
| Saturated Fat | 28.6 g | 143% | |
| Polyunsaturated Fat | 2.2 g | ||
| Cholesterol | 842 mg | 281% | |
| Sodium | 2608 mg | 113% | |
| Total Carbohydrate | 99.3 g | 36% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 9.6 g | ||
| Protein | 52.5 g | 105% | |
| Vitamin D | 4.7 mcg | 23% | |
| Calcium | 413 mg | 32% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 742 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
