Vegetable Omelette with Cheese

Name: Vegetable Omelette with Cheese
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 80g Chickpea flour; 15g oat; 1 piece egg; 1 piece tomato; 40g onion; 60g Broccoli; 4g Psyllium husks are thickened; 15g Soy sauce; 10g Low fat butter; 2 tablets Cheese slices (optional; 20g Low-fat fresh cheese (optional; Some Pepper selection; Some Provence vanilla selection

by 0w0 Low Card Dark Cuisine

4.7 (1)

Favorite

3

Difficulty

Normal

Time

15m

Serving

3

The whole dish plus the leftover apples that are not on the table total about 680 kcal

Vegetable Omelette with Cheese

1. Cut vegetables

2. The rice cooker butter cuts open the stir-fry, and you have to press it a little bit or it will jump. Cut a part of the tomato and place it on the plate, and the remaining part is diced into the ranks of the stir-fry. Leave a blanched broccoli on a plate

3. Stir the eggs evenly, sift into the chickpea flour, oatmeal and a small portion of vegetables, stir evenly and add appropriate amount of water. If you use psyllium husks, you must add cold water to soak it because it can absorb water and it will easily become lumpy if hot. Add soy sauce to increase the flavor

4. Add the batter when the vegetables are fried. The batter is a bit too much and the heat is not enough, which makes the batter a little bit out of line but cooked.

5. Put on the cheese slices, put on a small piece of butter, and put on fresh cheese. They are not the side dishes. Cut a piece of apple and put it on a plate, and a random breakfast is ready

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