1. Prepare ingredients.
2. Dice the ham and dice yellow cabbage pepper.
3. Pour a little oil in the pan, pour the ham and yellow cayenne pepper, sprinkle a little pepper, and fry until cooked.
4. Beat two eggs and sprinkle with a little pepper.
5. Heat the pan with cold oil, pour one-half of the egg mixture, rotate the pan, and spread into a pancake.
6. The egg skin is slightly solidified, and the fried ingredients are quickly poured in.
7. Arrange the ingredients into squares and squeeze them with salad dressing.
8. Wrap up the ingredients quickly.
9. Scoop out the square egg crust, pour in the remaining egg liquid, and spread it into a pancake.
10. Put the square egg skin upside down on the egg skin, wrap it up, fry for a few seconds, and drizzle it with tomato sauce.
Tips:1. The fried egg crust should be lightly fired throughout.
2. The egg wrapper does not need to be cooked too cooked, it can be solidified, which is more conducive to wrapping the ingredients.
3. Salad dressing can be used as a binder.
