Many friends who like to eat omelets are worried about how to make delicious omelets. Here I will teach you ten ways to make omelets. Celery leaf rice egg cake 1

Preparation: rice, celery leaves, eggs, salt, electric cake stalls. 2

Wash and drain celery leaves, cut into filaments, put leftover rice in a clean bowl, add 3 eggs, stir well, then add celery leaves filaments, regardless of how hard the leftover rice is, you can easily stir it by adding eggs, and finally add half a spoonful of salt. 3

sit in the electric baking pan, turn on the fire, and set it in the file of egg cake and pancake. After preheating, pour in the egg rice paste, spread it evenly with a rice spoon, and it will be golden on both sides in about 5 minutes. Take out the pieces, and the celery leaf rice egg cake will be finished, and you can eat it out of the pot and put it on a plate. Carrot, potato and shredded egg cake 1

Preparation: carrot, potato, egg, flour, salt, chopped green onion, electric cake stall. 2

First prepare shredded carrots and potatoes, then break the eggs, add four tablespoons of flour and salt, mix well, add shredded carrots and potatoes, and a little chopped green onion. 3

Drop a few drops of oil on the electric baking pan, and pour the mixed batter into the electric baking pan. If it is thin and thick, according to your own preferences, I personally think that the cake fried too thinly is not chewy and fragrant enough. Cover it, select the back function key and wait for the automatic trip prompt. 4

Hear? Didi? After the prompt tone, the lid is lifted, and you will see the delicious egg cake. The whole cake is served on the table, accompanied by self-ground black sesame and black soybean milk. The delicious and nutritious breakfast is as simple as that, and it is more beautiful to cut into triangles. Ham omelet 1

Preparation: flour, oil, eggs, ham, salt and sesame. 2

First, 5G of flour and 125G of water are mixed into batter for use. This amount is prepared according to how many cakes can be spread in the pan. 3

Heat the pan with a layer of base oil, pour the batter and spread it out with a spatula to make a thin layer, and beat an egg on it. 4

Pierce the yolk with a spatula, spread it out in circles, sprinkle some fine salt before the egg liquid curdles, sprinkle some cooked sesame seeds, turn over, spread ham slices, and bake the cake until it is golden. Fold the upper and lower third, cut it in the middle, and serve it out of the pot and on a plate. Okra omelet 1

Preparation: carrots, okra, eggs and salt. 2

Dice the carrots, wash the okra, take out the eggs, sprinkle them, add some salt and blanch them in boiling water. 3

As soon as the water turns green, take it out and rinse it with cold water, cut it into slightly thicker pieces, heat the pan and put a little oil. 4

Stir-fry the okra and carrots, evenly arrange them, pour in the egg liquid, spread them into round cakes, cover them and cook them slowly and thoroughly. The egg cakes are easy to break, so don't turn them over with a spatula, just put them on a plate. 1

Preparation of black pepper and leek omelet: flour, salt, leek, black pepper, eggs, olive oil, 2

Add one gram of salt to the flour and mix well, wash the leek, add 5 grams of boiling water to the flour and mix well quickly, then add 5 grams of water to knead it into a smooth dough, cover it and let it stand for 3 minutes. 3

Beat the eggs evenly, and prepare black pepper granules. When the dough wakes up, chop the leek, add 2ml of olive oil and 4g of salt and mix well. Knead the woken dough evenly again, and divide it into 3 portions, each of which is rolled into a thin round skin. 4

Brush the egg liquid first, then grind the black pepper particles, then spread the leek evenly, warm the oil in a hot pan, add the cake blank, fry until the bottom is slightly yellow, turn over and fry for one minute, turn over and pour in the egg liquid, then turn over the low heat until the egg liquid is solidified, then turn over and fry the egg to make it fragrant, and then take it out of the pan and put it on a plate. 1

Preparation of minced meat and egg cake: minced meat, eggs, flour, salt and cooking wine. 2

Add the beaten egg liquid into the minced meat and mix well. Pour in flour and water, add salt and cooking wine to make a thin batter. 3

Heat the pan, turn to medium heat, put a spoonful of batter, spread it evenly, pour it into the pan, turn it over while frying until both sides are slightly golden brown, and serve. Cheese and vegetable omelet 1

Preparation: cheese, ham, lettuce, eggs, milk and salt. 2

Cut the cheese, ham and lettuce into small pieces. Mix the eggs with milk and a pinch of salt, then add the cheese and ham and mix well. 3

after the frying pan is heated, pour a small amount of olive oil, then pour the mixed egg liquid, and turn the frying pan by hand so that the egg liquid is evenly spread on the bottom of the pan. 4

Turn the medium-low heat, cover and fry until the edge of the omelet begins to separate from the pot wall. When the egg liquid begins to solidify, sprinkle lettuce evenly to turn off the heat, and serve. Kimchi omelet 1

Preparation: eggs, flour, salt, spicy cabbage and chopped green onion. 2

Beat the eggs into a container, add flour and salt, add a small amount of water for many times, and stir (because the size of eggs is different, the water content of flour is different, so it is impossible to determine the amount of water), and stir until they are yogurt-like and even without particles (stir for a while and let the batter stand for 5 minutes before stirring). 3

Dice the spicy cabbage, put it into the stirred flour liquid, add chopped green onion and stir well. 4

Heat the pan and brush a layer of vegetable oil, pour a proper amount of batter into the pan with a spoon, let the pan tilt and rotate, let the flour liquid flow in the pan and spread it into a small round cake, then turn it over and fry it until both sides are slightly burnt, and cut into pieces to eat. Corn omelet 1

Preparation: corn, eggs, flour, salt and oil. 2

Cook the corn kernels in advance, break the eggs, add flour and salt, stir until there are no kernels, add corn, preheat the non-stick pan, add oil, pour in the batter, spread it out quickly, fry until both sides are golden, and serve. Authentic omelet 1

Preparation: flour, eggs, salt, chopped green onion and sauce. 2

Put the flour in a bowl, beat in the eggs, add water to make the egg batter, then add salt and stir well. 3

Wash and chop the shallots, and beat the remaining 2 eggs for later use (you can also directly beat the eggs on the cake). 4

pour a little oil into the pan, heat it up, turn it to low heat, pour in the egg batter, wait until the surface of the batter is solidified, and pour in a proper amount of broken egg liquid (you can directly beat the eggs on it and spread them evenly with a spoon). 5

Sprinkle chopped chives on the surface, turn over the egg liquid after solidification, stop for a while, turn off the fire, cut off (you can also brush your favorite sauce and add your favorite vegetables and meat) and serve.