Korean Street-Style Egg Toast

In a medium bowl, whisk together the eggs, milk, diced onion, diced carrot, diced green bell pepper, salt, and black pepper until well combined.

Melt 1 teaspoon of butter in a non-stick skillet over medium-low heat. Pour the egg mixture into the skillet, spreading it evenly to form a thick omelet.

Cook the omelet for 3-4 minutes until the edges are set and the bottom is golden brown. Carefully flip the omelet and cook for another 2-3 minutes until cooked through.

While the omelet cooks, toast the two slices of bread in a toaster or a separate pan until golden brown.

Place one slice of the cooked omelet onto each piece of toasted bread. Serve immediately.