1. Prepare all kinds of ingredients first, cut and wash
2. Beat the eggs evenly with a hand-held whisk
3. Pour in the flour and mix thoroughly, and adjust until there is no grain and it becomes a fine and fluid egg liquid.
4. Add chopped leeks, mix well and set aside for a while
5. Add ginger slices and green onions in a pot to boil South American prawns
6. Remove the head and shell of the cooked shrimp, use a toothpick to pick out the shrimp thread and set aside
7. Take 2 grams of bacon and cut into small cubes, just a little bit and don’t use it up. The rest will be cut into large slices and rolled on asparagus to make asparagus bacon rolls
8. Preheat the pan, rub a little oil, adjust to medium heat, pour the egg mixture in three times, be careful not to finish all at once, so that the egg mixture can cook quickly, and pick up the pan and shake it slowly during operation , Let the egg liquid roll into a natural big omelet shape, it is not easy to burn, the spatula can be used throughout the whole process.
9. Each time one layer is solidified, pour another layer of egg liquid, and spread bacon and shrimp on the second layer
10. When the third layer is about to solidify, you can turn off the heat and use the remaining temperature of the pot to continue until it solidifies
11. You’re done with the thick quiche, you can cut it into pieces for serving
12. Don’t forget the asparagus and bacon rolls. Fix the rolled rolls with toothpicks, and then fry them in a frying pan or electric baking pan. There is no need to add oil. The bacon itself has oil, and you can fry it until golden on both sides. Sprinkle with black pepper, chili noodles or cumin powder to taste, and finally remove the toothpicks
13. One day’s breakfast, you can turn on the mode of enjoying it
14. You can also serve with fruit decoration
15. It can also be cut into pieces, which is more convenient to eat
Tips:Baking a thick omelet is a test of your craftsmanship. If you are not careful, you can get confused! Pay attention to the method of the fruit: preheat the pan, rub a little oil, adjust to medium heat, pour the egg liquid in three times, pay attention not to pour all at once, so that the egg liquid can be cooked quickly, and the egg liquid can be cooked quickly during operation. Pick up the pan and shake it slowly, so that the egg mixture rolls into a natural large omelet shape, and it is not easy to burn. The spatula can be used throughout the process.
