Breakfast Carrot Omelette

Name: Breakfast Carrot Omelette
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 2 pcs egg; 1/4 root carrot; Some Pea seedlings; 100g Flour; 100g Plain Water; a little salt; a little pepper; a little Cooking oil

by Summer_Summer

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Carrots are flat, sweet, rich in carbohydrates, fats, volatile oils, carotene, vitamin A, vitamin B1, vitamin B2, anthocyanins, calcium, iron and other nutrients required by the human body. Liver eyesight, clearing away heat, detoxifying, strengthening yang and nourishing kidneys. The vitamin B2 and folic acid in carrots have anti-cancer effects. Regular consumption can enhance the body's anti-cancer ability. Therefore, carrots are also called "vegetables for cancer prevention" It is delicious and nutritious when paired with eggs and flour to make pancakes. It is one of the quickest noodles for breakfast!

Ingredients

2 pcs Egg

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1/4 root Carrot
Some Pea Seedlings
100g Flour

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100g Plain Water
a little Salt

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a little Pepper

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a little Cooking Oil

Breakfast Carrot Omelette

1. Prepare the ingredients and sift the flour for use.

2. Carrots are shredded, and the bean sprouts are cut into small sections.

3. Break the eggs into the egg bowl.

4. Use a whisk to break up.

5. Add 100 grams of water and stir well.

6. Add appropriate amount of salt, pepper, and flour and stir until there is no dry powder.

7. Add carrot shreds and bean sprouts in a bowl and mix well.

8. Pour a small amount of cooking oil into the non-stick pan, and use a brush to evenly spread the oil over the bottom of the pan.

9. After the pan is slightly hot, pour the batter into the pan and turn to low heat and fry slowly.

10. When the bottom batter is condensed into noodles, and when it can be turned, quickly turn the noodles over one side, and fry the other side, and you can eat it out of the pan.

Tips:
The thick state of the batter can be adjusted by yourself.
When you finish frying the first piece of dough, let the pan cool for a while and then pour the batter, otherwise the pan will be too hot and the batter will not turn, and the thickness of the dough will be uneven.