Part 5/12:
The batter is spooned into a heated skillet with olive oil, forming thin rounds that cook for a few minutes until golden. Once cooked, the omelet rounds are layered between toasted slices of bread, spread with vegan mayonnaise, and topped with fresh lettuce, tomato slices, avocado, hot sauce, and crunchy bits of leftover bell pepper and onion. The result is a savory, protein-rich sandwich perfect for breakfast or lunch—simple, satisfying, and customizable.