Veggie scramble hoagies

A messy and peculiarly satisfying breakfast sandwich, resplendent with delicious vegetables.

Prep time: 5 minutes
Cook time:  10 minutes
Serves:  2

3 tablespoons olive oil
1 onion, coarsely chopped (about 1/2 cup)
3 eggs

2 tablespoons milk

1 cup grape tomatoes, halved
1/4 cup crumbled feta

1/4 cup basil, coarsely chopped

2 hoagie rolls (submarine sandwich rolls)

Heat the oil in a small skillet over medium heat and sauté the onion, stirring, for 5 minutes or until soft and translucent.

While onion is cooking, whisk the eggs and milk in a small mixing bowl, and toast your rolls (optional).

When onions are ready, pour the egg mixture in to the skillet and stir slowly, scraping up bits of cooked egg from the bottom.  After a minute, add the tomatoes and continue to stir until the eggs set to the consistency you like.  Remove from heat, and mix in the feta and the basil.

Divide the egg mixture between the rolls and serve, seasoning to taste with salt and pepper. 

A steaming mug of coffee alongside is a natural.

Photo and recipe by Tod Dimmick

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