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Pesto Egg Sandwich

Joanne Molinaro
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Ingredients
  

  • 2 slices thick bread, toasted
  • 1/2 tbsp extra virgin olive oil
  • 3/4 cup JUSTEgg
  • 1 slice cheese
  • 2 to 3 tbsp pesto
  • 1/4 cup  tomatoes, sliced
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 cup baby arugula
  • 1 tsp balsamic vinegar

Instructions
 

  • Add the oil to a small nonstick pan (it doesn't need to be a rectangular pan) over medium heat. Then, add 1/3 to 1/2 cup JUSTEgg. Season with salt and pepper.
  • Once the egg starts to cook, add pieces of cheese over the top. Gently spread about 1 to 2 tablespoons of pesto over the cheese.
  • When the egg is nearly completely cooked, begin rolling the egg from your right to your left, using a spatula or chopsticks, until the entire egg is rolled up. Gently push the "egg roll" back so that it's now at the right side of the pan.
  • Pour another 1/4 cup of JUSTEgg into your pan and repeat (adding a little cheese and pesto). When the egg is just about cooked, roll the remaining portion up. Gently press the edges of the "egg roll" to make sure it is fully cooked.
  • Place the omelet onto one slice of toasted bread. Add the tomatoes, salt, pepper, arugula, and balsamic vinegar before topping it with your second slice of bread.
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