Wash and grate ½ cup of carrot, chop ¼ onion, and dice ½ bell pepper. Combine in a mixing bowl.

In a separate bowl, crack and beat 3 large eggs, seasoning with salt and pepper. Whisk until well combined.

Heat 1 tablespoon of cooking oil in a skillet. Add veggie mixture and sauté for 3-4 minutes until softened.

Pour whisked eggs over sautéed vegetables and stir continuously for 2-3 minutes until eggs are set.

In another skillet, heat 1 tablespoon of oil and toast slices of bread for 2-3 minutes until golden brown.

Spread mayonnaise and ketchup on toasted bread, add egg and vegetable filling, and top with another slice.

Cut each toast in half and serve immediately while warm.