Enoki Mushroom Omelet

Enoki Mushroom Omelet

1. Two eggs, a handful of enoki mushrooms, you don’t need too many enoki mushrooms!

2. Wash the enoki mushrooms, cut off the roots, and cut into small pieces! Break the eggs into the small plate and break up!

3. Heat the oil to cook the enoki mushrooms!

4. Add some chopped green onion, add appropriate amount of salt, pour the cooked enoki mushrooms into the beaten egg dish, and stir evenly!

5. When the non-stick pan oil is 70 minutes hot, pour the egg liquid into the pan, shake it a little, it will naturally spread out and cover the bottom of the pan!

6. When the bottom is solidified and slightly yellow, use a shovel to scoop around the omelet, shake it a few times, the omelet will separate from the bottom of the pan, turn it over and fry it until golden!

Tips:

Put a little more oil 😄 you can add it yourself if you like other flavors!