1. Prepare all ingredients
2. Cut bacon, onion, and green and red pepper into thin strips, and cut chives into sections.
3. Knock the eggs into a bowl, add a few grains of salt, stir evenly, add a little flour, and stir to form a particle-free custard
4. Brush a thin layer of oil on the non-stick pan, turn on a low heat, pour in all the egg batter, and flatten the bottom of the pan.
5. After about 40 seconds, turn off the heat and lightly spread bacon on the egg batter.
6. Spread green and red pepper shreds, onion shreds, and finally shredded cheese, then cover, continue to turn on the low heat, and let it stuff for about 2-3 minutes.
7. Open the lid, there is wood and drooling
8. Is it beautiful?
9. Cut into pieces and eat!
Tips:1: The vegetables can be matched according to your preference, but it is best to be easy to cook. It is recommended to add bacon, which tastes particularly good.
2: Bacon is salty, and cheese is also salted cheese (some are unsalted cheese), so there is no need to add salt to the filling.
3: When the egg batter is in the pan for about 40 seconds, the bottom has solidified, and you can start to spread the fillings. Xiaoshuai chef suggested to turn off the fire to avoid slow action and the omelet is not ready. Fully cooked.
4: The whole process is small, my temperature is 130.
