Ingredients
2 slice Sliced bread
1 Egg
1/2 leaf Cabbage
3 cm Carrot
1/2 slice Sliced cheese
1 slice Ham
1 dash Salt and pepper
1 dash Vegetable oil
1 Ketchup, mayonnaise
1 Margarine
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Korean classics reimagined plant-based — technique-driven
Approachable Korean cooking — everyday dishes, banchan, stews
Essential Korean cooking — foundations, banchan, kimchi, soups
Traditional Korean home cooking — seasonal, banchan, stories
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Korean classics reimagined plant-based — technique-driven
Approachable Korean cooking — everyday dishes, banchan, stews
Essential Korean cooking — foundations, banchan, kimchi, soups
Traditional Korean home cooking — seasonal, banchan, stories
Adjustable stand — hold cookbook or tablet at eye level while cooking
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Finely shred the cabbage and carrot. Beat the egg and add the shredded vegetables to it. Rip up the cheese and add to the egg mixture. Season with salt and pepper. Toast the bread. Heat some oil in a frying pan. Add the egg mixture from step 1 and pan fry over low-medium heat. When it's lightly browned turn it over. Press down to make a thin omelette. Spread the bread thinly with margarine (optional) and top with the omelette. Add the ham slice, ketchup and mayonnaise. Put the other piece of bread on top and it's done. Use a tamagoyaki pan to make the omelette. If you make the omelette using about 2/3rd of the pan, it's the perfect size for the bread! I highly recommend having this with soy milk. I ordered an omelette for breakfast at a hotel, and put it between two slices of bread for an instant Korean toast. Give it try when you're out for breakfast.