Wake up! It’s time for brunch!
What better way to ease into the afternoon than with a breakfast sandwich? On weekends, I like to take my time eating at the dining hall to relax with friends, especially if we’ve had a late night out. A long brunch is the best way to get a Sunday started on the right track. It’s the last day of the weekend after all, might as well savor it!
(P.S. This was made at the dining hall, but the instructions below list how to make it at home.)
1/4 cup green peppers, chopped
1 tsp red onions, chopped
1/4 cup mushrooms, chopped
1/4 cup red peppers
1/4 cup tomatoes, chopped
1/2 cup mozarella cheese
2 tbsp milk
1/2 tbsp butter
pinch of salt
pinch of pepper
1 loaf focaccia
1 tsp olive oil
1/3 cup spicy salsa
- Whisk the eggs, add salt, pepper, and the chopped vegetables.
- Place butter in a pan on medium-high heat. When the butter has melted, pour mixture into the pan.
- Decrease heat to low, add in the cheese and gently stir the mixture. Fold the mixture over once the bottom is cooked. Turn over again and let the eggs set, then mix and cook for about 4-5 minutes on low heat.
- While the eggs are cooking, drizzle a bit of olive oil on the bread and place in a panini maker for 1-2 minutes on medium-high heat to warm it up.
- When the eggs are done, place on one half of the bread. Add the salsa on top and close the sandwich. Brunch is done!