Egg, Sweet Onion, and Cacio Panini – a delicious recipe with ciabatta rolls, olive oil, eggs, salt, fresh ground black pepper, sweet onion. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat a panini grill.
2
Slice off the domed tops of the ciabatta rolls; roll should be about 1-inch thick with a crusty bottom and exposed bread top; split rolls horizontally.
3
Over medium heat, warm the olive oil in a medium nonstick skillet.
4
Add in eggs, salt, and pepper; use a rubber spatula to move the eggs, starting at the edge of the pan and moving toward the center until the eggs are softly scrambled.
5
Spread each half of the rolls with a thin layer of Sweet Onions.
6
Divide the scrambled eggs among 4 bottom halves of the ciabatta.
7
Top with sliced Cacio di Parma and top with remaining ciabatta halves.
8
Grill the panini for 3 minutes until the cheese sets and the bread is golden.
9
Serve immediately.
386
kcal
Calories
28
g
Fat
7
g
Carbs
27
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 ciabatta rolls, 1 tablespoon olive oil, 6 large eggs, beaten, ¼ teaspoon salt, and more.
Yes, Egg, Sweet Onion, and Cacio Panini falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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