1, prepare the ingredients. 4 eggs, half a tomato, 1 spoon milk, a little salt. If the eggs are bigger, three will do. )

2. Cut the tomatoes into pieces.

3. Break up the eggs, and put the diced tomatoes, milk and salt into the egg mixture and mix well.

4. Rub a layer of cooking oil into the pot and heat it with a small torch. Then, pour one-third of the egg liquid into the pot, turn the pot and let the egg liquid lie flat in the pot.

5. When the bottom of the egg liquid is solidified and the surface is still wet, start from one side with a shovel and roll up the egg roll. It doesn't matter if the shape is incomplete for the first time, it will get better and better. )

6. Push the rolled egg roll aside, and then pour in one third of the egg liquid to smooth it.

7. After the bottom layer of the egg liquid is solidified, start from the rolled side, then roll up the egg roll and lean to the side. Pour the remaining egg liquid into the pot to make it smooth.

8. Roll up the egg roll for the last time, then heat it with your mouth down for a while. If you are worried that the inside is not cooked, you can heat each side for a while. )

9. Take it out and cut it into pieces to eat.