Ciabatta Breakfast Sandwich with Mexican Style Omelette



Ciabatta breakfast sandwiches are great to serve as a weekend brunch, we mostly have them stuffed with Mexican style omelets and a big glass of any mixed fruit smoothie, this keeps us full in case we wake up late and want to skip lunch.

 

I do not add too much cheese but of course you can try it with your favourite mix of  cheese for some cheesy goodness and you can also skip toasting the ciabatta.

 



 

You need : serves 2

3 eggs - I remove the yolk of 1 egg and use only the white

1 ciabatta bread

1 cup mix peppers

1 tbs chopped black olives

2 tsp Mexican spice mix

1 small onion chopped

1 tsp chopped garlic

1 tbs chopped coriander

1 tsp flour

1 tsp mayo

pepper and salt to taste

 



 Add some olive oil to a pan and saute the onion, peppers till soft, add in the seasonings and the coriander leaves. Once everything is soft add the olives and give it a final mix.

 

 

Tips for making omelettes extra special.

I always add in flour while making these omelettes as they hold their shape better and do not break while flipping. Adding mayo to any omelette is also a great way to get a creamy taste so instead of adding milk try adding a tsp of mayo next time.

Whisk in the salt pepper, flour and mayo to the eggs.

 

Pour over the veggie mix and cook on a very low heat. You can also finish cooking the dish in the oven so the eggs are set. I cooked mine in the pan itself.
After 5 min on low gently flip, do not worry as the flour acts like a binding agent so the eggs don't break, cook another 2/3 min on the other side.
Cut into 4 pieces to stuff the Ciabatta.

Now all you do is cut the Ciabatta in half , spread the inside with butter and the cut omelette, close with the other half of the bread and lightly toast it.

I used my sandwich press for 2 min. Now your done, serve with salsa and sour cream and eat away !

 

Happy weekends always start with happy breakfasts !