Omelette sandwich

Ingredients:

• 4 hot dog buns
• 8 eggs of category CO
• 1/2 tbsp. thinly sliced ​​radishes or carrots
• 4 stalks celery, thinly sliced ​​(leaf discarded)
• 3 tablespoons tartar sauce
• 2 tbsp (30 g) butter at room temperature
• 3 green onions, thinly sliced
• 1 tbsp chopped parsley, dill and/or basil
• 1/3 cup shredded Havarti cheese
• 4 lettuce leaves

Preparation:

1. Combine the radishes, tartar sauce, chopped celery, and all but a few celery leaves in a medium bowl. Season with salt and pepper and set aside.
2. Whisk eggs in a large bowl with 1/4 cup water, 1/2 teaspoon salt and pepper to taste.
   
   Heat 1 tablespoon (15 g) butter in a large skillet over medium heat. Add the green onions and sauté for 1 minute. Add the egg mixture and cook, stirring, until it begins to thicken, about 3 minutes.
   
   Add the herbs and cheese and continue cooking until the cheese melts, about 2 more minutes. Transfer to a bowl and cover to keep the omelet hot.
3. Wipe out the skillet and heat to medium-high heat. Add the buns, cut side down, along with 1 tablespoon (15 g) of butter; cook until golden brown, about 1 minute per side.
   
   Fill each bun with lettuce leaves and a small amount of omelet. Garnish with the remaining celery leaves. Serve on a plate with a mixed salad.
   
   Recipe fried egg and spinach sandwich.