Ham cheese omelet
By VicentaLakin
Remember that five-star breakfast at the Grand Horse Tour a few months ago? The one that put beauty in Western breakfast's first choice and became obsessed with cheese loaf for every meal, and I made it over and over again when I came home, and now it's already a regular for breakfast in my house. It's easy and fast to make breakfast, it's 10 minutes long, it's nutritionally rich, and the hard thing to do is to roll it up pretty fast, and it's gonna work if it's ready for fire and rolls。
Recipe Recommendations
- milk fragrance
- fried
- ten minutes
- ordinary
Steps for Ham cheese omelet
1
Preparing materials, tomatoes to cut Tintin, ham to cut small strips, cheese toches。
2
Eggs mixed with a little salt and white pepper。
3
The bottom pan is heated and put in butter。
4
Put it in the ham and tomatoes。
5
Put the fire down and pour it into the egg fluid, turn the pot gently, so that the egg fluid is evenly distributed。
6
Gradual frying to the bottom of the egg fluid is about to condensate, and on the surface there is a small flow of egg fluid that is sprayed with cheese silk。
7
Quickly roll up the omelet with a shovel。
8
They roll up and fry each other, and they cut off a little ketchup。Ham cheese omelet Make Tips
1. Be sure to cook the omelet over low heat; high heat can cause the bottom to burn while the top is still runny. Alternatively, you can stir gently with a spatula on low heat.
2. Add shredded cheese and roll it up immediately while the surface still has runny egg; if you wait until the omelet is fully cooked, you won't be able to roll it.
3. The texture of this omelet is soft and tender. If you prefer it more well-done, fry it for a little longer on each side after rolling it up in step 8.
4. If you don't have butter, you can use olive oil or regular cooking oil as a substitute, though the flavor won't be quite as good.