Egg omelet

1

Prepare raw materials

2

A few drops of oil mixed with flour, whole wheat flour and a few salts added to the proper amount of water mixed to the paste

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(b) The eggs are then released with a proper amount of salt and then evenly mixed with onions

4

Hottening of tacos and brushing of thin oil at the bottom

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(b) Down-to-face, in the form of pancakes

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When the pancakes are cooked, they are put on the board

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And pour it into egg fluid, and it's made of cake

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When the eggcake is about to condensate, the pancakes are placed above them and they continue to be cooked

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When the cake is cooked, the one side of the egg cake is spread over the board

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We're going to have a nice, cut lunch meat tablet on one end

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We're going to have a nice, cut lunch meat tablet on one end

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And then they're curled up and cut in small pieces

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The delicious breakfast cake is finished。

Personally, I prefer adding all-purpose flour to whole wheat flour in a ratio of about 2:1 to make it healthier. Mix the whole wheat flour and all-purpose flour, add an appropriate amount of water to achieve a batter of suitable consistency, and finally add a few drops of oil to make the pancakes more moist. Season the eggs with a pinch of salt, then mix in the chopped green onions. Beat them well and set aside. First, lightly brush the bottom of a griddle with oil. Pour the batter and spread it into a thin pancake, then remove it. Next, pour the egg mixture and spread it into a thin pancake. When the egg is almost set, place the whole wheat pancake on top to adhere them together. Once the pancake is fully cooked, remove it. Place it with the egg side down, add the lunch meat to one side, roll it up, and then cut it into small pieces.