Credit: Maangchi; Darun Kwak, New York Times
Ingredients
1 cup shredded cabbage
2 tbsp carrot matchsticks
2 tbsp yellow onion
2 green onions, sliced diagonally
1/4 tsp salt
2 slices soft sandwich bread
butter
sugar or jam
1 slice American cheese or other mild cheese (optional)
1 slice ham (optional)
ketchup, Kewpie mayo, or sriracha (optional)
Directions
Mix the vegetables together in a bowl. Add salt. Squeeze the veggie mixture together for ~20 seconds to tenderize them. Add the egg and mix. It should look mostly like vegetables, held together with some egg.
Melt some butter in a pan and grill the bread in it. Set aside. Sprinkle some sugar or spread jam on each slice of bread. Cook the egg and veggie mixture, in the same pan, adding butter if needed, and shaping it into a rough square to fit the bread. After ~3 minutes, carefully flip and cook until the other side is golden brown. Place cheese and ham on top, if using. Place on one slice of bread, add any condiments, and add other slice of bread, sweet side down.
Notes
So delicious, and a great way to get veggies in during breakfast! There’s a lot of flexibility with this recipe. I made mine a bit less decadent and just toasted the bread instead of grilling it in butter, and added strawberry jam. I did cook the egg and veggie mixture in butter though. Loved the ham and American cheese!
