An adaptation of Brandi’s recipe from Branappetit
Servings: 2 sandwiches
Time: 20 min + 20 min to roast tomatoes
INGREDIENTS
For the Roasted Tomatoes
- 6 roma tomatoes, cut in half
- ½ tbsp Pink Himalayan Salt
- ¼ tsp Black Pepper
- ½ tbsp olive oil
Note: May replace with packed sun dried tomatoes marinated in olive oil.
For the Sandwich
- 2 tsp olive oil
- 1/2 cup green onions, chopped
- 4 eggs
- 1/4 cup milk
- 1 ½ tsp A Spice Affair’s Sriracha Seasoning
- 3/4 tsp A Spice Affair's Tuscan Infusion or Roasted Garlic & Sun-dried Tomato Seasoning
- 1/2 tsp Pink Himalayan Salt
- 1/4 tsp Black Pepper
- 1/2 cup cheddar cheese, shredded
- 12” Baguette, cut in half (or 4 slices toasted bread)
PREPARATION
For the Roasted Tomatoes
- Preheat oven to 450°F.
- Toss roasted tomato ingredients together and place on a baking sheet.
- Roast for 15-20 minutes, or to preferred doneness.
For the Sandwich
4. In a skillet, heat olive oil over medium heat.
5. Cook the green onions and roasted tomatoes for 3 minutes, keep stirring until the tomatoes break into pieces and onions become soft.
6. In a bowl, whisk the eggs with milk, A Spice Affair’s Sriracha Seasoning, Pink Himalayan Salt and Black Pepper. Pour the mixture into the pan over the tomatoes and green onions and cook until desired doneness.
7. Slice both baguettes open and fill each with half of the egg mixture, top with cheddar cheese and serve hot!
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