Egg, Sweet Onion, and Cacio Panini

• 4 ciabatta rolls
• 1 tablespoon olive oil
• 6 large eggs, beaten
• 14 teaspoon salt
• fresh ground black pepper
• 1 cup sweet onion (Sweet Onions)
• 4 ounces Cacio di Roma cheese, thinly sliced by hand (or Pecorino Romano)

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.

ciabatta rolls, olive oil, eggs, salt, fresh ground black pepper, sweet onion, cheese

Taken from www.food.com/recipe/egg-sweet-onion-and-cacio-panini-226260 (may not work)