The ruby veggies and eggs

the biggest feature of this egg platoon is the taste. eggs like this have a very tight taste, very resilient taste. the inclusion of purple kale added some cracks and increased the sense of hierarchy. heated little tomatoes bite down to a taste of juice, juice! tastes of corn, eggs, fragrance of vegetables, delicious. there is, of course, no ambiguity in nutrition, with corn providing carbohydrates, eggs providing protein, vegetables adding cellulose and vitamins, and absolutely fast and delicious nutrition breakfast. like to try decisively. vegetables can be changed according to their preferences, with carrots, potatoes or spinachs, aluminum, cabbage, etc. if you want to have meat, you'll get a lot of coked bacon or sausage

Recipe Recommendations

eggs appropriate amount
small tomatoes appropriate amount
corn appropriate amount
purple cabbage appropriate amount
white sugar appropriate amount
salt appropriate amount
pepper appropriate amount

light
burn
ten minutes
simple

Steps for The ruby veggies and eggs

Ready materials: corn grains, three eggs, purple glycerine, tomato

Eggs are scattered into adequate salt reserves。

Oil is in the pot, and the oil is hot and the corn grains are fried. Don't put too much oil in it. It's bad for health

The corn grain will be fried in two minutes

And then they put pepper powder, and the salt went evenly。

When the corn is made, the corn is laid evenly on the bottom of the pan and then poured into the dispersed egg fluid。

Put it in the purple kale cut into Ding, then put on the tomato

Turn the fire into a small fire and put a lid on it so as to speed up the maturity of the egg fluid, which is about three minutes later。