Prep the spring onion, tomato, and cheese.

Crack the eggs into a bowl, add the fish sauce, and a good shake of white pepper or as desired. Mix with a fork.

Heat a tablespoon of butter in a non stick pan, when hot, pour in the mixed eggs. I use a wok pan so I rotate it around a bit to spread out the egg mixture. When the eggs are almost set, sprinkle in the spring onion, tomato, and top with the cheese, (or fillings of your choice) on one half of the eggs, use a large spatula and fold the other half over the filling, cook for another 30 seconds and remove from heat.

Toast the bread then butter the slices. Cut the omelet in half with the spatula and top a slice of toast with the half an omelet and top the sandwich with another slice of toast, butter side down. Enjoy!