Scrambled Eggs and Vegetable Panini

Eggs and vegetables are two of my favorite pairings and breakfast is one of my favorite meals, but this sandwich is not only delicious in the morning. It is also perfect for an easy weekend brunch with a Bloody Mary or for a quick dinner on a night when you would rather read a book than spend time in the kitchen. Spinach and swiss chard make great alternatives to kale and shiitake or white button mushrooms work well in place of the portabella. Enjoy your panini however you choose to make it and whatever time of day you decide to savor this meal.

Ingredients:
8 slices whole wheat bread
2 ounces herbed goat cheese
8 ounces baby portabella mushrooms, sliced
1 medium bunch kale, stems removed
1 tablespoon olive oil
2 tablespoons water
2 teaspoons balsamic vinegar
½ teaspoon salt, divided
¼ teaspoon ground black pepper, divided
4 eggs
2 teaspoons butter

Directions:

  1. Heat panini press to medium-high heat. Spread 4 slices of bread with equal amounts of goat cheese and set aside.
  2. Roughly chop kale leaves. Heat olive oil in a large skillet over medium-high heat. Add mushrooms and sauté for 5 to 6 minutes, until brown and tender. Add kale and water to the skillet and sauté for a couple of minutes, until greens are wilted. Add balsamic vinegar to the sautéed vegetables and cook for another minute. Season with half of the salt and pepper and remove from heat.
  3. Place eggs and remaining salt and pepper in a medium bowl and lightly beat. Melt butter in a large non-stick skillet over medium heat. Add eggs and scramble.
  4. Place ¼ of scrambled eggs on top of the bread slice with goat cheese. Add ¼ of the kale and mushroom mixture on top of the eggs and top with a slice of bread. Working in batches, place two sandwiches on the panini press and heat for about 5 minutes, until cheese has melted and light brown grill marks appear on the sandwiches. Repeat and serve.

Servings: 4

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