Step 1

Wash and peel the vegetables. Thinly slice the cabbage and onion, julienne cut (thin long strips) the carrots, green onion and bacon or spam. Mix all the vegetables into a large bowl while sprinkling salt over them.

Step 2

In a separate bowl quickly beat the eggs. Add ¾ of the vegetables into the eggs, mixing well to combine.

Step 3

Heat up a large pan or non-stick skillet over medium heat. Once hot, melt 1 tablespoon of butter. Add the slices of bread and toast them on one side. Repeat the process for the other side.

Step 4

Remove the bread from the pan, then melt 1 tablespoon of butter. Add the omelette mixture, shaping it into a rectangle with the spatula. Fry for 2-3 minutes.

Step 5

Add the remaining vegetables on top and press it down to stick. Flip the omelette over and cook on the other side for 2-3 minutes.

Step 6

Add ham (optional) and cheese on top, then cover and cook for 1-2 extra minutes or until the cheese melts.

Step 7

Place the cooked vegetables on top of the buttery bread, then sprinkle 1 teaspoon of sugar on top of each omelette.

Step 8

Finish off with ketchup and mustard, then sandwich with another slice of toasted bread. Serve immediately whilst hot.