Omelet
1.
Cut tomatoes into cubes, dice yellow onions and ham, crush garlic, and set aside. Put 2 eggs in a bowl, put two spoons of milk, a little salt, stir well, and set aside.
2.
Put olive oil in the pot, heat up the pot, add egg liquid, spread out into omelets, set aside.
3.
Put olive oil in the pan, heat up the pan, add garlic powder and sauté. After browning, add the diced yellow onion and fry for about 4-5 minutes. Then add the tomatoes and diced ham, and fry until the moisture is slightly dry. Some oregano leaves and black pepper, set aside.
4.
Spread a slice of cheese and fried tomato sauce on the quiche, and cover the other side to finish.
5.
Heartbroken smile. . . .
Tips:
1. The secret of not scorching the omelette is to keep the fire small and the oil a little bit more so that the heat can spread from the bottom up. Don’t put the egg liquid when the oil is too hot and smoke, but warm the oil slightly. Put it in when you eat it. The olive oil can be replaced with salad oil or butter, but the oil must be fully applied to each part of the pan. After the bottom is cooked, the pan can be shaken continuously to ensure that the edge of the omelet does not stick to the pan. , This trick also applies to fried eggs.
2. The tomato sauce should be fried as much as possible. Too much soup will affect the taste, and it is best to add more salt. If there is less salt, the rich taste of tomatoes will not be revealed.
3. If you feel that the flavor is not strong enough, you can add half a spoon of white vinegar and sugar (the shadow of tomato scrambled eggs) when frying tomatoes, or simply replace the tomato chunks with ketchup. The specifics are up to the Chefs to find out.
