Nutritious and Healthy Mushroom Zucchini Omelette

Name: Nutritious and Healthy Mushroom Zucchini Omelette
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 200g squash; 50g Dried shiitake mushrooms; 2 pcs egg; 80g Flour; Some oil; 1 spoon salt; 1g pepper; Some shallot

by Autumn to Maple Leaf Red

4.9 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

Breakfast needs to be prepared at 6:30 every morning. Egg pancakes are one of my favorite breakfasts.
One is that the family likes to eat egg pancakes, the other is that the preparation of egg pancakes is relatively simple, and the third is that the eggs can be freely matched with various vegetable ingredients and are rich in nutrition.
Today is the mushroom zucchini omelet. The zucchini is especially tender and smooth, and the mushroom meat is thick and mellow. The two are more delicious and nutritious when paired together.

Ingredients

Nutritious and Healthy Mushroom Zucchini Omelette

1. Soak the mushrooms in advance;

2. The zucchini smashed into silk;

3. Shred the shiitake mushrooms and put them into the container;

4. Add chopped green onion, pepper, and salt;

5. Knock in the eggs and mix well;

6. Add flour

7. Stir thoroughly;

8. This is a display of the consistency of the batter;

9. Scoop up the batter with a spoon;

10. Pour a little oil into the pot (it is best to use a brush dipped in oil to brush a layer of oil in the pot); then put the batter into the pot and spread it out;

11. Turn the other side over after changing the color on one side;

12. When both sides are discolored, they are ripe, and can be rolled up to be out of the pot;

13. The fragrant and soft nutritious egg pancakes are on the table.

Tips:
The consistency of the batter is most suitable for scooping up the batter and not disappearing immediately after dripping;
Do not add too much oil to the pot, it is best to brush a thin layer of oil;
The material can be adjusted according to your preference.