In a medium bowl, crack the eggs and whisk them together with chopped fresh herbs, a pinch of salt, and black pepper until well combined. Aim for a frothy texture, which takes about 1-2 minutes. Set this aside, allowing the flavors to mingle while you prepare to cook the omelet.

Heat a non-stick skillet over medium heat and add a splash of olive oil or butter, letting it melt and coat the surface. Once hot, pour in the egg mixture and let it cook undisturbed for 3-4 minutes. Watch for the edges to set while the center remains slightly soft; gently lift the edges with a spatula to let uncooked egg flow underneath.

In another pan over medium heat, place two slices of whole grain bread. Toast them for about 3-4 minutes on each side, or until they are golden brown and crisp. Keep an eye on them to prevent burning.

Once your omelet is fully cooked, slide it onto a cutting board and slice it in half. Start by placing one slice of toasted bread on a plate, then layer on juicy tomato slices, followed by crunchy cucumber. Add the omelet on top and sprinkle with crumbled feta cheese.

Finish your assembly by placing the second slice of toasted bread on top of the filling. To serve your Mediterranean Breakfast Sandwich, slice it in half diagonally to showcase the colorful layers.