Rebecca's Greek inspired egg roll

Instructions

1. Preheat a flat sandwich press.
2. Arrange capsicum in a rectangle onto the sandwich press. Close sandwich press and cook for 2 minutes.
3. Meanwhile, whisk egg, oregano, garlic salt and lemon in a bowl. Season with pepper. Spread tapenade over mountain bread.
4. Pour egg mixture slowly onto sandwich press into the middle of capsicum (the capsicum will act as a barrier to keep it contained). Crumble feta over egg. Place mountain bread (tapenade side down) over the egg and close the sandwich press, cook for 20-30 seconds or until egg is cooked through. Flip over and roll up the mountain bread.Transfer to plate and serve immediately.