oatmeal coconut omelet
By VicentaLakin
In order to sleep for a few minutes, Quick Hand breakfast is my first choice. Today's the day you two love to eat oats and coconut eggs, tastes easy and fast, comes out of the oven with hot crotch and oats and ol' coconuts, and it's perfectly integrated. Start with a full day of energy
Recipe Recommendations
- Portuguese egg tart skin of 9
- milk 50g
- light cream 70g
- white granulated sugar 10g
- eggs one
- egg yolk one
- ready-to-eat cereals 20g
- coconut appropriate amount
- sweetening
- baking
- ten minutes
- simple
Steps for oatmeal coconut omelet
1
Appropriate
2
Add eggs in fractions and mix them evenly with an eggbeater。
3
Add oatmeal and mix it evenly. Join the coconut, mix。
4
The well-made egg-slub is poured into the skin and filled with eight cents。
5
Put it in a pre-heated oven, 200 degrees, with an upper-middle fire, 20 minutes。
6
Baking out the oven
7
The finished productoatmeal coconut omelet Make Tips
1. The tart shells can be homemade, stored in the fridge, and taken out for use at any time. 2. Adjust the amount of filling according to the size of the tart shells. The tart shells I used are 6.5cm in diameter; since the filling contains oats, sifting is not necessary. 3. Adjust the oven temperature according to the actual condition of your own oven.