1. Ingredients:

1 tomato, 3 eggs, 1/4cup flour, 2g salt, appropriate amount of shallots and appropriate amount of cooking oil.

2. Practice:

(1) Prepare a large tomato, boil the water, put it in the tomato, boil it, take it out and rinse it under cold water, the skin will be easily removed.

(2) Chop the tomatoes and put them in a big bowl. Beat in three eggs, add chopped green onion, add salt and mix well. Let the egg whites and yolks mix well.

(3) add 1/4cup of about 35g flour and stir evenly until the flour is fully integrated into the egg mixture. (It is best to sift the flour into the egg mixture)

(4) Heat the oil pan, put a small amount of oil until the oil is 8% hot, and pour in the mixed egg mixture. Remember to turn the heat down, or the bottom egg cake will be burnt. Don't touch the omelet until it condenses into a whole. In which the pot can be gently rotated to make the omelet spread more evenly.

(5) When the omelet is formed, turn it over with a shovel and fry it for a while until it is cooked thoroughly. You can press the omelet with a shovel, which is elastic and not sunken, indicating that it is cooked and served. Because a small amount of flour is put in, the cake is cooked easily by slow frying. The molding is basically done)

(6) Roll up the omelet, cut it into small pieces, and add a bowl of boiled millet porridge to make a nutritious and healthy meal.