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This sandwich is so simple, it hardly constitutes a recipe, but I’ll ignore its simplicity because it’s so tasty. The fresh rosemary (it practically grows wild around here) really shines and imparts that wonderful, comforting herbaciousness.
In a mug or small bowl combine the eggs, rosemary, cheese and salt using a fork. Mix until the eggs are beaten and the rosemary, cheese and salt is spread throughout.
Pour the oil into a nonstick skillet and make sure it covers the entire skillet. I will often use a paper towel to spread out the oil. Turn the skillet on to high heat, or medium-high depending of how powerful your burner is. Pour the egg mixture into the hot skillet. Cook, stirring constantly with a wooden spoon for about two minutes, just until the eggs are in curds but still appear moist.
Sandwich the eggs into the ciabatta roll and enjoy!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!