This veggie and omelette sandwich is perfect for a quick breakfast or snack at work.
Cooking time 15 minutes
Mustard bun 1 pc
Vegetable mixture (frozen) 100 g
Eggs 2 pcs
Vegetable oil 2 tbsp. l.
Processed cheese Latvian 2 tbsp. l.
Salt to taste
Fry defrosted vegetables in vegetable oil until tender. Salt a little.
Beat eggs with salt.
Pour the vegetables over the egg mixture and cover the pan, cook for 1-2 minutes.
Turn over and fry a little on the other side.
Cut the bun into two parts. Spread melted cheese on both sides.
Place lettuce leaves on both sides of the bun.
Cut the omelet into pieces and place on top.
Place both sides of the sandwich on top of each other.
For convenience, cut the sandwich across and place on a plate.