Cucurbit Omelette

by Meng Yue's small stove

4.8 (1)

Favorite

2

Difficulty

Easy

Time

20m

Serving

2

Yesterday, she brought back two tender gourds that she had grown from her mother-in-law. Asked her how to eat this, she said that making soup and making omelets are delicious. I tried it this morning and it was really delicious. "

Ingredients

Cucurbit Omelette

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.

Comments

Sign in to comment

Similar recipes

Curry Chicken Chop Rice recipe

Curry Chicken Chop Rice

Chicken Leg, Rice, Potato

Gourd Boiled Vermicelli recipe

Gourd Boiled Vermicelli

Tender Gourd, Vermicelli, Shallot

Plain Life-----stir-fried Gourd recipe

Plain Life-----stir-fried Gourd

Tender Gourd, Shallot, Ginger