Begin by preparing your vegetables: thinly slice 1 cup of green cabbage, 1/2 small onion, and 1/2 medium carrot. Cut a handful of garlic chives into small pieces.

In a non-stick pan over medium heat, melt 1 tablespoon of butter until bubbly. Place 2 slices of bread in the pan and toast each side for about 2-3 minutes until golden brown and crispy.

In a medium bowl, combine the prepped vegetables with 1 large egg and a pinch of salt. Whisk until incorporated.

Add a small pat of butter to the pan and pour in the egg and vegetable mixture, flattening it slightly. Cook for around 3 minutes, then sprinkle reserved veggies on top, flip, and cook for another 2 minutes.

Assemble the toast by placing the omelet on one slice of toast, sprinkle with 1 tablespoon of sugar, drizzle with ketchup, and top with the second slice to create a sandwich.