Tomato Egg Pancake

Overview

Making breakfast pancakes with vegetables has always been my favorite. It is not only simple and fast, but also rich in nutrition. There was only one tomato in the refrigerator this morning. I saw a foodie friend making breakfast pancakes with tomatoes and the color was very beautiful. Tomatoes and eggs have been the best combination since ancient times in terms of nutrition and color. Moreover, each person consumes 50g-100g of fresh tomatoes every day, which can meet the body's needs for several vitamins and minerals.

Tags

• staple food
• pasta
• home cooking
• cake
• chives
• egg
• flour
• light soy sauce
• oil
• tomato
• pepper
• salt

Ingredients

Steps

1. 1 Have materials ready.

   

2. 2 Peel the tomatoes and cut into small cubes, and chop the scallions into small pieces and set aside.

   

3. 3 Beat the eggs in a bowl and stir well.

   

4. 4 Add diced tomatoes and mix well.

   

5. 5 Add chives and mix well.

   

6. 6 Add flour and stir into a flowable paste.

   

7. 7 Add appropriate amount of salt, a little light soy sauce and pepper and mix well.

   

8. 8 Heat a little oil in an electric pan, scoop in the tomato and egg batter, spread it into a pancake shape, and fry until cooked on one side, flip over and fry on the other side.