firstly, in a large mixing bowl take ½ cup eggless mayonnaise.
add in 2 tbsp green capsicum, 2 tbsp red capsicum, ¼ carrot, 2 tbsp corn, ¼ tsp pepper and ¼ tsp salt.
mix well making sure everything is combined well.
now spread a tsp of green chutney over a slice of bread.
also spread 2 tbsp of prepared mayonnaise spread.
further spread of tsp of more green chutney over another bread slice and place over stuffing.
toast the sandwich with butter on both sides.
finally, cut the bread into half and serve eggless mayonnaise sandwich.
3 huge eggs
1 tablespoon milk, or on a case by case basis
salt and newly ground white pepper to taste
2 tablespoons spread
¼ cup destroyed Emmentaler cheddar
Stage 1 Whisk eggs in a bowl; add milk and season with salt and white pepper. Race until egg blend is frothy, 2 to 3 minutes.
Stage 2 Liquefy margarine in a little, nonstick skillet over medium-low intensity. Pour in egg combination and twirl the skillet, so the base is equally covered with egg. Cook until egg begins to set, around 1 moment. Lift edges with a spatula and slant the skillet so uncooked egg can stream towards the lower part of the skillet to set. Rehash until no apparent fluid egg remains.
Stage 3 Cautiously flip omelet; cook until warmed through, 30 seconds to 1 moment. Sprinkle Emmentaler cheddar down the center of omelet; overlap into equal parts. Cook until cheddar is softened, around 20 seconds. Slide omelet onto a plate.