Vanilla Nutmeg Omelet Toast

In a large mixing bowl, whisk together the eggs, milk, sugar, nutmeg, and vanilla extract until the mixture is smooth and evenly blended.

Heat a generous layer of vegetable oil in a wide skillet or griddle over medium heat until hot but not smoking.

Dip each slice of bread into the egg mixture, letting it absorb just enough to coat thoroughly without becoming soggy.

Carefully place the soaked bread onto the hot pan and cook for 2–3 minutes, or until the underside turns golden brown.

Flip the slices, reduce the heat slightly, and cook the second side until fully set and evenly browned.

Transfer the omelet toast to a plate and serve immediately while warm.