roasted egg with thick cheese

1

Prepare the required raw materials.

2

Beat the eggs and beat evenly with an egg beater.

3

Add 2 tablespoons of warm water to the egg mixture and continue to stir well.

4

Add chopped chopped green onion to egg mixture.

5

Then add the chopped diced ham.

6

Add 1/4 teaspoon of salt.

7

Stir all the mixture well and set aside.

8

Dice cheese and set aside.

9

Brush the pan with a thin layer of oil, pour in 1/3 of the egg liquid and shake the pan to spread evenly.

10

Slow the omelette over low heat, and when it is almost set, sprinkle with a layer of diced cheese.

11

Slowly roll up the egg skin from one end.

12

Push the rolled egg skin to the right.

13

Brush a thin layer of oil on the left side of the egg roll, pour in 1/3 of the egg liquid, and when the egg skin is about to solidify, sprinkle with a layer of diced cheese.

14

Then slowly roll the first egg roll piled on the right side from the right end.

15

Follow this step, use up the remaining 1/3 of the egg liquid, sprinkle with cheese cubes, and roll up again.

16

Finally, the rolled egg skin is cut into pieces and placed on a plate. You can pour some ketchup according to your personal preference.

Tips: 1. The cheese slices used here are ordinary cheese for bread sandwiches. 2. When added to the egg liquid, diced ham will easily settle on the bottom of the plate, so when pouring and frying the egg liquid, be sure to stir the egg liquid evenly, so that there will be diced ham in the egg liquid poured out every time. 3. During the entire frying process, be sure to use low heat to avoid uneven heating. The egg liquid above has not yet solidified and the egg skin below has already been scorched. 4. During the process of rolling up the egg skin, you can use tools such as a wooden shovel or spoon to easily roll up the egg skin to avoid scalding your fingers. 5. Eat it hot for the best effect.