Korean gilgeori street toast with egg, cabbage and carrot

Ingredients

For 1 serving

• Sandwich bread2
• Eggs2
• Cabbage60 g
• Carrots30 g
• Spring onions1
• Cooked ham20 g
• Ketchup1 teaspoon
• Sunflower oil1 teaspoon
• Saltto taste

Contains: gluten, eggs,

Method

1. Slice the white cabbage very finely, peel the carrot and cut it into julienne, thinly slice the spring onion.
2. Beat the eggs in a bowl with a pinch of salt and mix in the cabbage, carrot and spring onion.
3. Heat a non-stick pan over medium heat with no fat and toast the slices of sandwich bread for 1–2 minutes per side, until golden; set aside.
4. Grease the pan with the sunflower oil, pour in the mixture and, with the spatula, shape it into a square the size of the bread; cook for 2 minutes per side, until set and golden.
5. Lay the omelette on one slice, add the ham and a thin layer of ketchup, close with the other slice and cut in half.