Step 1

Thinly slice the cabbage, onion, and carrot. Cut the garlic chives into about 1.5-inch long pieces. If using a scallion, thinly slice diagonally.

Step 2

In a large non-stick pan, melt butter or margarine (use as needed or to taste) over medium heat. Place both slices of the bread, moving them around and flipping over. Toast until golden-brown, 1 to 2 minutes on each side. Transfer to a plate.

Step 3

In a small, deep bowl or cup (2-cup size), place the veggies (reserving about 1/along with a pinch of salt. Crack the egg in it. Mix everything well by hitting them down with a pair of tongs or a fork until the veggies and egg are well incorporated and reduced in volume, about 20 seconds.

Step 4

In the same pan, melt some more butter or margarine over medium heat. Add the egg and veggie mixture, flattening and shaping it to a large round with a spatula. Place the reserved veggies on top. Cook the mixture until it turns lightly golden, about 3 minutes. Carefully flip it over with a spatula, add more butter or margarine, and cook the other side for about 2 minutes.

Step 5

Place the omelet on one piece of toast. Sprinkle it with sugar and top with a good squirt of ketchup to taste, and place the other slice of bread on top and serve.