Omelet, Angelite

1

Tomato slices, onions and ham cuttin, garlic crushed, spare. Two eggs in the bowl, two spoons of milk, a bit of salt, a little bit of mixing, backup。

2

The boiler is filled with olive oil, the hot pot is filled with egg fluid, the egg cake is distributed, and spares are provided。

3

In the pot, olive oil is put in, in the hot pot is put in the garlic paste, in the yellow and onion for about four to five minutes, then in tomatoes and ham, until the water is slightly dried, and in suitable cattle to leaves and black peppers for spare。

4

The eggcake is covered with cheese and fried tomato sauce。

5

Heartbreak smile。

1. The secret of not burning the omelet is that the fire should be low and the oil should be slightly more, so that the heat can spread from the bottom up. Don't put the egg liquid when the oil is too hot and smoking, but when the oil is slightly warmer. Just add it, the olive oil can be replaced with salad oil or butter, but the oil must be fully spread on every part of the pan. After the bottom is cooked, you can constantly shake the pan to ensure that the edge of the omelet does not stick to the pan. This trick also applies to omelets.
2. The ketchup should be stir-fried as dry as possible. Too much soup will affect the taste, and it is best to add more salt. If there is less salt, the strong flavor of tomatoes will not be able to be extracted.
3. If you think the taste is not strong enough, you can add half a spoonful of white vinegar and white sugar (the shadow of scrambled eggs with tomatoes) when frying the tomatoes or simply replace the tomato pieces with ketchup. It's up to the chefs to figure out the details.