In a mixing bowl, crack 2-3 large eggs and add 1-2 tablespoons of chopped fresh herbs. Season with salt and pepper, then whisk until well combined.

Heat a non-stick skillet over medium heat and add about 1 tablespoon of olive oil or butter. Once hot, pour in the egg mixture and cook for 3-4 minutes, gently lifting edges until set but still soft.

While the eggs are cooking, toast 2 slices of whole grain or seeded bread in a separate skillet or toaster until golden brown, about 3-5 minutes each side.

Assemble the sandwich starting with one slice of toasted bread. Layer with 2-3 slices of fresh tomato, followed by cucumbers, then the cooked omelet topped with crumbled feta cheese.

Cap off with the second slice of toasted bread, slice in half if desired, and serve warm, optionally garnished with additional herbs.