Corn Omelette Mayonnaise Sandwich

A yummy bread sandwich with mayonnaise, sweet corn and egg omelette filling.

Ingredients:

Bread slices – 8
Egg – 2
Sweet corn – 1 cup
Onion – 1 small, finely chopped
Tomato – 1 small, finely chopped
Green chilies – 1, finely chopped
Red chilly flakes – 1/2 tsp
Pepper powder –  1 tsp
Dry oregano – 1 tsp
Olive oil – 2 tsp
Mayonnaise – 2 tbsp
Salt – to taste

Method:

1. In a bowl, break the eggs and beat gently with a fork. To this, add onion, tomato, sweet corn, green chillies, red chilly flakes and salt. Mix well.

2. In a big non-stick pan, heat 2 tsp oil and tilt the pan to even spread the oil. Slowly pour the eggs and tilt in a circular motion to evenly spread the mixture. Sprinkle pepper powder and oregano over it.

Note: The omelette should not be very thick. If you are using a small pan, divide the egg mixture into 2 parts and make 2 omelette’s.

3. Cook the omelette over a moderate flame. Cook till the omelette turn lightly golden at the bottom and little moist on the top.

4. Turn off the heat. From one end gently fold the omelette 2 times using a spatula. Divide the omelette into 4 equal parts. You can also divide the omelette into 4 parts if you cannot fold it.

5. Take the bread slices and evenly spread 1 tsp mayonnaise on one side of each slice. Place the omelette piece in between 2 bread slices and toast them in a sandwich maker.

Serve hot with tomato ketchup.