Vegetable and Egg Omelette on Wholemeal Bread

5 from 2 votes
Prep Time 20 minutes
Total Time 20 minutes
Course Dinner
Cuisine European
Servings 2 people


  • 100 g 2 slices of whole wheat bread
  • 200 g Paprika (red, yellow and green) / cleaned
  • 60 g 1 Onion peeled
  • 145 g Bean sprouts
  • 1 tbsp Sunflower oil
  • 1 tsp Mild curry powder
  • 1 tbsp Sweet soy sauce
  • 2 piece Eggs
  • 3 big pinches Coarse sea salt from the mill
  • 3 big pinches Colorful pepper from the mill
  • 30 g 1 spring onion / cleaned
  • 2 piece Radishes for garnish


  • Cut 4 slices (not too thin) of wholemeal bread with the machine and place on 2 plates. Clean, wash and dice the peppers. Peel, halve and dice the onion. Wash the bean sprouts in a kitchen colander and drain well. Beat the eggs, season with coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches) and whisk. Clean and wash the spring onions and cut into fine rings. Heat sunflower oil (1 tbsp) in a pan, fry the vegetables (diced onions, diced paprika and bean sprouts) in it / stir-fry and season with mild curry powder (1 tsp) and sweet soy sauce (1 tbsp). Spread the beaten eggs over the top and let everything cook with the lid on. Divide the vegetable and egg omelette into four parts and spread over the two wholemeal breads. Sprinkle the finely chopped spring rolls on the plates and garnish with a radish, serve.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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