A quick and healthy breakfast panini featuring sautéed spinach and eggs, Swiss cheese, and wheat bread, pressed until golden and crispy. Includes a vegan modification option.
1. In a large nonstick pan over medium heat, sauté the spinach in olive oil with salt and pepper until tender but not completely wilted.
2. Beat the eggs with salt and pepper and add to the pan; spread into one layer and let cook undisturbed until the eggs cook through in one flat sheet (cover the pan if you have one to help steam the top of the egg).
3. Cut the eggs in pieces and layer them on two slices of bread, top with Swiss cheese and another slice of bread on each sandwich.
4. Preheat your panini press and toast each sandwich for ~3 minutes or until golden brown and crispy (you can also toast the sandwich with some oil in a pan if you don't have a panini press) - enjoy!
Vegan Modification: Sub in crumbled firm tofu for eggs (add some turmeric to make it yellow) and plant based cheese for cheese.
