In a mixing bowl, crack two eggs and add freshly chopped herbs, salt, and pepper. Whisk the mixture until frothy, ensuring the herbs are evenly distributed. Set aside.

Heat a non-stick skillet over medium heat and add a tablespoon of olive oil or butter. Once hot, pour in the egg mixture and cook for 3-4 minutes. Fold the omelet in half and cook for an additional minute, then transfer to a plate.

In a separate skillet or toaster, toast two slices of whole grain or seeded bread until golden brown and crispy, about 3-5 minutes.

Slice fresh tomatoes and cucumbers into thin rounds and arrange them on a plate.

Assemble your sandwich by placing one slice of toasted bread on a plate. Layer on the tomato slices, followed by cucumber slices, and then add the folded omelet.

Crumble feta cheese over the omelet and add extra herbs if desired. Top with the second slice of bread and slice in half if you wish.

Serve immediately while warm and enjoy your Mediterranean Breakfast Sandwich!