Carrot omelet

1

Prepare raw-material eggs, pickles, carrots, flour

2

Eggs are scattered into egg fluids

3

Carrot cut into small particles

4

The pickles and carrots are evenly mixed in the egg fluid

5

Put in the right amount of flour

6

The salt and the taste mixed into a flat paste. Status

7

No sticky pots with a little oil on them

8

If you're in the middle of a fire, it'll be golden

9

The roasted curry carrots are cut into the preferred shape. Medium

10

It's a perfect breakfast with an attractive ribs and a bowl of rice congee

11

Well, breakfast doesn't go without yogurt and fruit

12

It's so nice to have a nice, fresh mouth at the entrance to the burrito. Beautiful

13

Breakfast isn't just easy, it's nutritional

14

There's a different response when you do it with your usual food

15

A good day begins with a very nutritious breakfast

THE NUTRITIONAL COMPOSITION OF EGGS WAS ANALYSED AS CONTAINING 12.8 GRAMS OF PROTEIN PER 100 GRAMS OF EGGS, MAINLY PROTEIN AND EGG PROTEIN, CONTAINING EIGHT ESSENTIAL AMINO ACIDS FOR THE HUMAN BODY AND VERY SIMILAR TO THE HUMAN PROTEIN COMPOSITION, WITH HUMAN ABSORPTION RATES AS HIGH AS 98 PER CENT. EACH HUNDRED GRAMS OF EGGS CONTAIN 11-15 GRAMS OF FAT, WHICH IS CONCENTRATED IN YOLK AND IS EASILY ABSORBED BY HUMAN DIGESTION, AND CONTAINS A RICH BODY OF EGG PHOSPHORUS, STEROIDS, YOLOGEN AND CALCIUM, PHOSPHORUS, IRON, VITAMIN A, VITAMIN D AND B VITAMINS. THESE COMPONENTS ARE OF GREAT BENEFIT TO THE FUNCTIONING OF THE NERVOUS SYSTEM, AND THEREFORE EGGS ARE ALSO BETTER BRAIN FOOD。