Ingredients
For the Vegetable Omelette
- 5 large eggs
- 1 1/4 cups thinly sliced green cabbage
- 1/3 cup thinly sliced carrots
- 1/3 cup thinly sliced yellow onion
- 2-3 scallions, chopped
- a rounded 1/2 tsp kosher salt
- Pinch of freshly ground black pepper
For Assembly
- 5 slices milk bread
- 5 tbsp unsalted butter, divided and softened
- 2-3 slices sharp cheddar cheese
- 2 1/2 tsp dark brown sugar, packed
- Ketchup, to taste
- Kewpie mayonnaise, to taste
Make the Vegetable Omelette
In a medium bowl, combine the thinly sliced cabbage, carrots, yellow onion, and scallions. Add the eggs, kosher salt, and a pinch of black pepper. Mix everything together with a fork until the vegetables are evenly coated in the egg.
Heat 2 tablespoons of the butter in a large non-stick skillet over medium-low heat. Divide the egg and vegetable mixture into two or three equal portions and pour them into the pan. Use a spatula to shape each portion into a square that is roughly the size of your bread slices.
Cook for ~3-4 minutes per side, until the omelette is golden brown and the vegetables are tender. Set the cooked omelettes aside.
Toast the Bread and Assemble
Wipe out the skillet. Spread the remaining softened butter on one side of each of the slices of milk bread.
Place two slices of bread in the skillet, butter-side down, over medium heat. Immediately place a slice of sharp cheddar cheese on top of each one to start melting. Toast for ~2-3 minutes, until the bottom is golden brown.
Remove the toasted bread slices from the pan. Place a vegetable omelette on top of the cheese on each slice.
Squeeze on your desired amount of ketchup and Kewpie mayonnaise, then sprinkle about 1 teaspoon of dark brown sugar over each omelette.
Place the remaining slices of bread on top, butter-side up, and return the sandwiches to the skillet. Toast the other side for another 2-3 minutes until golden brown. Serve immediately.
