Omelette on Toast and Veggie Roundels

Just wanted to present the same old bread and eggs in a different avatar to entice my family this morning for breakfast.  It sure was a hit.

Ingredients:

For omelette on toast:-
8 slices of bread
4 eggs
1 finely chopped onion
1 finely chopped green chilli
ground pepper
salt


For the veggie roundels:-

roundels cut out from the 8 bread slices
1 cup mixed vegetable, finely chopped
1 tbsp vegetarian mayonnaise
1 tsp mustard sauce (optional)
1 tbsp olive oil
1 tsp dry basil
1 tsp ground pepper
salt to taste
finely chopped coriander leaves
2 tbsp grated cheese

Method:

In a bowl, break the eggs, add the onions, green chillies and beat well.  Add the pepper and salt and keep aside.
With the help of a cookie cutter cut the center of the breads and remove the round disks and keep aside. 
Heat a pan and drizzle some oil, place the outer edge of the bread with a hole on the pan.  

Pour some egg batter inside the hole and let it cook on medium heat. 

Gently turn and flip over the bread and cook on the other side.

Remove on to a plate.

Assemble the finely chopped mixed vegetables (carrot, onion, capsicum, tomato) and add the remaining ingredients to this except grated cheese.
Brush the bread roundels with olive oil and place scoops of vegetable mix on it and top it with some grated cheese.

Toast these in a pre-heated oven for 5 to 7 minutes. 
To plate, cut each bread omelette into 2 triangles and place some vegetable roundels (crostini) and serve with tomato ketchup, cheese dip, or coriander chutney.