1. Edible tender gourd
2. Cut a piece of gourd about half a catty, peel off the skin and flesh, and shred it.
3. Material preparation
4. Knock the eggs in a large bowl, add salt and a teaspoon of olive oil and stir well.
5. Pour in the shredded gourd and mix well
6. Pour the flour and mix well
7. The mixed batter is not very sticky.
8. Heat the pan to low heat, pour a little olive oil
9. Scoop up a large spoonful of batter and pour it into the pan
10. Use a spatula to flatten and press a little bit to make the omelet thinner and firmer
11. Slowly fry on low heat, turn over and continue to fry after one side is golden
12. Spread kitchen paper and cut into pieces
13. You can eat it on a plate, or you can squeeze some tomato sauce.
Tips:Free-range grass eggs are relatively small, 4 only 160 grams. The amount of flour should not be too much.
