Ingredients:

  • 2 large eggs (use pasteurized eggs)
  • 1/2 cup shredded cabbage
  • 2 tbsp shredded carrots
  • 1 tbsp finely diced onion
  • 1/4 tsp salt
  • 1/8 tsp black pepper
  • 2 tbsp unsalted butter
  • 2 slices white sandwich bread
  • 1 tsp granulated sugar
  • 1 tbsp mayonnaise
  • 1 tbsp ketchup
  • 1 slice American cheese

Instructions:

  1. Whisk the eggs in a bowl until smooth, then fold in the shredded cabbage, carrots, and diced onion. Season with salt and black pepper, ensuring the vegetables are evenly coated.
  2. Melt 1 tablespoon of butter in a non-stick skillet over medium heat. Pour in the egg and vegetable mixture and use a spatula to shape it into a thin rectangle the size of the bread slices. Cook for 2-3 minutes until the bottom is golden-brown, then flip and cook for another 2 minutes until the center is firm and reaches an internal temperature of 160°F/71°C.
  3. Wipe the skillet clean and melt the remaining 1 tablespoon of butter. Sprinkle a pinch of the sugar on the bread slices and place them sugar-side down in the pan. Toast until the underside is a deep mahogany-brown and the sugar has slightly caramelized.
  4. Spread 1 tablespoon of mayonnaise on one slice of toast and 1 tablespoon of ketchup on the other. Place the American cheese slice on the bottom toast, top it with the hot vegetable patty, and close the sandwich, pressing down lightly to fuse the layers.