- 2 slices rustic sourdough bread
- 1 tablespoon pesto
- 1 slice (3/4 ounce) Frigo® Fresh Mozzarella Cheese
- 2 thin slices ripe heirloom tomatoes
- 2 thin slices roasted red peppers
- 2 eggs
- 1 tablespoon Frigo® Whole Milk Ricotta Cheese
- Salt, to taste
- Freshly ground pepper, to taste
- 1 teaspoon olive oil
- 2 large basil leaves
Preheat the oven to 350°F.
On a baking tray, lay out the slices of bread. Rub a side of each slice of bread with pesto. Then, layer one half of the bread with Frigo® Fresh Mozzarella Cheese, and the other with tomato slices and roasted red peppers. Bake in the oven for 6–10 minutes or until the Frigo® Fresh Mozzarella Cheese has melted.
While the bread is in the oven, beat the eggs, Frigo® Whole Milk Ricotta Cheese, salt and pepper in a medium bowl with a fork until blended.
Then, heat the olive oil in a medium sauté pan over medium heat and pour in the egg mixture. As the eggs begin to set, gently stir the eggs with a rubber spatula, forming large, soft curds. Cook to the desired doneness, remove them from the heat and reserve them for assembly.
Assemble the sandwich by adding the scrambled eggs to the slice of bread with tomato and peppers. Then, layer with fresh basil leaves and top with the slice of bread with the melted Frigo® Fresh Mozzarella Cheese.
Recipe courtesy of Emily Ellyn, Retro Rad Chef. Find more recipes at www.EmilyEllyn.com.