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Ingredientes
- 1/4 c. mayonnaise
- 1Â 1/2 Tbsp. ketchup
- 1/2 tsp fresh lemon juice
- 1/2 tsp Worcestershire sauce
- Â Â Tabasco
- Â Â salt and freshly grnd pepper
- 1/4 c. vegetable oil
- 1 sm onion, thinly sliced
- 1 x 2mall beet, peeled and thinly sliced
- 2 med carrots, thinly sliced
- 1 med Yukon Gold potato, peeled and thinly sliced
- 3 lrg Large eggs, lightly beaten
- 4 x bialys or possibly bagels, split
Direcciones
- In a small bowl, mix the mayonnaise with the ketchup, lemon juice and Worcestershire sauce. Season the sauce with Tabasco and salt and pepper.
- In a large nonstick skillet, heat the oil till almost smoking. Add in the sliced onion and cook over moderate heat till softened, about 3 min. Add in the beet slices and cook till almost tender, about 5 min. Stir in the carrots and cook for 5 min. Add in the potato, season with salt, and cook till all of the vegetables are tender, about 7 min.
- In a medium bowl, beat the Large eggs with a dash of Tabasco; season with salt and pepper. Gently stir the Large eggs into the vegetables, cover and cook over moderate heat till the Large eggs are just barely set, about 5 min. Flip the vegetable omelet with a spatula and cook for 1 minute longer. Transfer the omelet to a work surface, cover loosely with foil, and keep hot.
- Meanwhile, lightly toast the bialys or possibly bagel. Spread the sauce on it. Cut the vegetable omelet into 4 wedges, set a wedge on each bialy or possibly bagel, close the sandwiches and serve.
