Egg-vegetable sandwich (lactose free)

Ingredients

• 1 pcs Eggs
• 1 pcs English muffin, lactose free
• 2 pcs Cherry tomato
• 1/2 pcs Bell pepper
• 1 tbsp Parmesan, grated
• 1 tsp Unsalted butter, lactose free
• 1 tsp Water

Method

1. Beat the egg with water and salt.
2. Add tomatoes, bell pepper, and grated cheese.
3. Pour the mixture in a baking pan and fry the eggs until the mixture is well-cooked. Do not stir, just flip when it's already cooked at the bottom.
4. Carefully remove from the pan and set aside.
5. Toast the English muffin in toaster and spread each half with butter.
6. Place the egg onto the bottom of muffin half and sandwich with the other. Fold the egg omelette into half or quarter if needed.
7. Serve and enjoy.