A delightful twist on a classic panini, featuring creamy scrambled eggs, fresh tomatoes, and melted cheese.
Crack the eggs into a mixing bowl and whisk them together with the milk, salt, and black pepper until well combined.
Whisking the eggs thoroughly ensures a fluffy texture when cooked.
Heat the olive oil in a skillet over medium heat. Pour in the egg mixture and cook, stirring gently, until the eggs are softly scrambled and creamy.
Remove the eggs from heat just before they are fully set to prevent overcooking.
Spread the pesto sauce evenly on one side of each panini bread. Layer the scrambled eggs, tomato slices, provolone cheese, and mozzarella cheese on one slice of bread, then top with the other slice.
Ensure the ingredients are evenly distributed for consistent flavor in every bite.
Preheat a panini press or a skillet with ridges over medium heat. Place the assembled panini in the press or skillet and cook, pressing gently, until the bread is golden and crispy and the cheese is melted, about 8 minutes.
Flip the panini halfway through cooking if using a skillet to ensure even browning.
Slice the panini in half and serve warm. Enjoy your delicious creation!
Serve with a side of fresh salad or soup for a complete meal.
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