An easy vegetarian sandwich that is hearty and filling. You can easily make a few egg omelets for guests and warm them up so everyone can enjoy the fresh her taste.

2. eggs 1 green onion, chopeed 1 tbsp (15 mL ) chopped fresh Italian parsley 1 tsp ( 5 mL ) chopped fresh dill Pinch each salt and pepper 1 tsp ( 5 mL ) salted butter 1 tbsp (15 mL ) light mayonnaise 1/2 tsp ( 2 mL ) Western Family Dijon mustard 3 slices Bread 2 slices tomato 1 leaf lettuce Half avocado, sliced or 3 slices cooked bacon (optional)

1. In bowl, whisk eggs with fork and add onion, parsley, dill, salt and pepper. In a small nonstick skillet, melt butter over medium heat and pour egg mixture into it. As it cooks, lift egg with rubber spatula, letting any runny egg go to bottom. Cook for about 3 minutes or until top is set and bottom is light golden.

2. Place small plate over top of skillet and invert egg onto plate. Slide backinto skillet and cook for about 1 minute or until light golden.

3. In small bowl, stir together mayonnaise and mustard.

4. Toast bread and spread each slice with mayonnaise and mustard mixture. Placeomelet on 1 slice and top with bread. Top with tomato, lettuce,and/or avocado, if using. Top with bread. Place toothpicks in centre of each side of bread. Cut into triangles.

Makes 1 sandwich.

Nutritional Facts

Per 1 sandwich serving calories: 610 protein: 29 g fat: 26 g carbohydrate: 65 g fibre: 7 g good source of Omega 3 and Omega 6 fatty acids, Vitamins B1 and B12, Zinc, B2, Iron and Magnesium and fibre