Start by cracking two eggs into a mixing bowl, then add freshly chopped parsley and oregano, along with a pinch of salt and black pepper. Whisk vigorously until well combined.

Heat a non-stick skillet over medium heat and add a drizzle of olive oil or a pat of butter. Once hot, pour in the egg mixture and gently swirl it to cover the pan. Cook for about 3-5 minutes until the edges set.

While your eggs are cooking, heat another pan over medium heat and add two slices of whole grain bread. Toast them for about 3-4 minutes on each side until golden brown and crispy.

Wash and thinly slice a ripe tomato and a cucumber. Set these aside to be added later.

Once the eggs are fluffy and the bread is toasted, layer one slice of bread with the sliced tomatoes and cucumbers. Add the herbed egg omelet and sprinkle crumbled feta on top.

Top with the second slice of toasted bread, slice in half diagonally, and serve warm.