Lunchtime egg sandwiches probably connote sad, soggy, salad versions, but those are nothing like this one, which features a fluffy, herb-y, protein-packed omelet and just enough cream cheese to feel like a treat. Throw in a cayenne-tinged fruit salad and a little antioxidant-dense dark chocolate, and you’re prepped for an epic desk lunch.
Slice a roll (we like ciabatta) in half lengthwise. Spread a healthy schmear of cream cheese on the bottom half, and lay a handful of thinly sliced Persian cucumber on the other half. In a small pan, make a two-egg omelet, seasoned with a couple tablespoons your favorite chopped herbs (cilantro, parsley, dill, chives, and basil are all good options). Remove the omelet from the pan, and wait a few minutes for it to cool slightly. Fold the omelet in half before sandwiching it between the two halves of the roll.
In a small bowl, whisk together 2 teaspoons freshly squeezed lime juice and a pinch of cayenne pepper. Add four cups of chopped fruit—we recommend pineapple, mango, strawberries, and pomegranate seeds (leave those whole!) for a tropical vibe. You can be make this the night before—just note that the longer it sits, the more the fruit will soften, and the spicier it will get.
Pack everything up with a square of dark chocolate, and don’t even think about leaving this in the work fridge without your name on it because someone will try to steal it.