Categories: Breakfast
Ingredients
- 4 ciabatta rolls, split and toasted
- 6 tbsp. store-bought pesto
- 6 eggs
- 1/4 cup milk
- 3 oz. grated provolone
- 1 tbsp. butter
- 4 slices prosciutto
- 2 roasted red peppers, thinly sliced
Directions
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Spread cut sides of rolls with pesto. In bowl, whisk eggs, milk and cheese. In nonstick skillet, cook egg mixture in melted butter over medium, stirring until just set, about 5 minutes. Fill sandwiches with prosciutto, scrambled eggs and peppers.