Nutritious Breakfast-three Fresh Multigrain Omelette
1.
Prepare the ingredients.
2.
Finely chop coriander, baby corn, and crab sticks.
3.
Beat the eggs into a bowl, add corn flour, flour and rice flour.
4.
Put the side dishes into the egg batter, stir well, and add a little salt.
5.
Spread a little oil in the pan, pour a spoonful of custard, and rotate the pan to spread the custard evenly on the bottom of the pan.
6.
Fry over medium-low heat until fixed on one side and turn over.
7.
Put it on a kitchen paper towel to absorb the oil on the surface and cut into small pieces.
8.
Put the cut omelets on a plate.
It can be eaten directly or dipped in various sauces such as ketchup and chili sauce.
Tips:
1. You can only use flour. My house just has corn flour and rice flour, so I put it out for fear of expiration.
2. If you don't like the taste of coriander, you can replace it with other vegetables, cut it finely, and properly remove the moisture from the vegetables.
3. I use a small pan that specializes in frying eggs. It is very small, so I fry 4 sheets. If the pan is big, it will be enough to fry once.
4. When frying eggs, use a medium-to-low heat to give vegetables and crab sticks a certain amount of time to ripen.
