Cherry tomato omelette

Overview

I set the alarm for 6:30 last night. When I woke up in the morning, it was already past 7, but I didn’t hear the alarm go off. I originally planned to go to the morning market to see if there was anyone selling shepherd's purse, but this was a good time. When I walked to the morning market, it was time for the vendors to clean up their stalls. At a certain time, the urban management officials would urge the vendors to leave, and then the sanitation workers quickly cleaned up. If I walked there at other times, I couldn't tell that it was a vegetable market. The weather is nice today, the sun is exceptionally bright, making me feel like spring. Breakfast consists of purple sweet potato, barley, millet paste and cherry tomato omelette. The rice paste is very fragrant and the color is particularly eye-catching. I like the omelette very much. The frying was successful this time. The bottom is also yellow and not burnt. But I don’t know how to cut it. I feel that the whole omelette is already very beautiful. I really can’t bear to cut it! The egg cake was placed on the newly purchased white round plate, which was just right. Hey, it would be nice if the plate could be bigger.

Tags

• staple food
• home cooking
• shandong cuisine
• children
• dinner with friends
• cake
• spring recipes
• dinner
• egg
• flour
• peanut oil
• salt
• small tomatoes

Ingredients

Steps

1. 1 Prepare two eggs and some cherry tomatoes.

   

2. 2 Wash the cherry tomatoes and cut into thin slices. You can cut it horizontally or vertically.

   

3. 3 Crack the eggs into a large bowl and mix well.

   

4. 4 Add appropriate amount of salt and mix well.

   

5. 5 Add a little flour, a porcelain spoon, about two spoons.

   

6. 6 Stir it, let it sit for a while and the lumps will disappear naturally, stir it again.

   

7. 7 Add tomato slices.

   

8. 8 Just shake it and it's ready. No need to stir, otherwise it will destroy the integrity of the tomato slices.

   

9. 9 Heat a non-stick pan over low heat, pour in a little peanut oil, and when the pan is hot, pour in the egg batter.

   

10. 10 Swirl the pan quickly to distribute the egg batter evenly. It’s best to use chopsticks to spread the tomato slices evenly.

    

11. 11 Fry over low heat. It is best to pick up the pot and move it in circles on the fire to make the egg cakes evenly heated.

    

12. 12 Fry until the egg pancake can slide, turn off the heat, cover and simmer for a while.

    

13. 13 It's ready when all the egg liquid has solidified.