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How to make an omelet with butterflies and vegetables.
Ingredients: 30 grams of flour, 50 grams of carrots, 50 grams of oil wheat vegetables and 2 eggs.

Accessories: 5 grams of salt, olive oil and shrimp skin powder.

Method for making butterfly vegetable omelet

1. Prepare ingredients

2. Put the lettuce in a bowl filled with clear water, soak it in proper amount of salt for a while, and then wash it thoroughly with clear water.

3. Boil the pot with boiling water. Cook the lettuce and carrot slices and take them out.

4. Beat the eggs into a bowl and divide them into 1 egg, an egg white and an egg yolk.

5. Beat the oil wheat vegetables into mud for use.

6. Mix the mashed vegetables and flour evenly.

7. Break an egg with egg white, pour it into the batter several times and stir well.

8. Add shrimp skin powder to taste

9. Brush a layer of olive oil on a non-stick pan with medium heat.

10. Pour in 1 vegetable batter and mix well.

1 1. After condensation, roll it up slowly with a shovel and take it out of the pot.

12. Cut the vegetable roll into small pieces.

13. Take two vegetable rolls and pull out the upper wings and tentacles of two butterflies.

14. Next, put two vegetable cakes together to form the wings under the butterfly.

15. Leftover scraps are rolled into the body of a butterfly and placed in the middle.

16. Continue to cut some circles, and then cut them into leaves at 1

17. Cut carrots into several circles.

18. Use a knife to cut several V-shaped notches around as floral ornaments.

19. Sprinkle the remaining yolk in a non-stick pan and spread it into an egg roll. Cut some circles with a mold and some small circles with a straw to decorate the wings of butterflies.

20. Complete the effect

Cooking tips

When spreading the vegetable cake, the temperature in the pot should not be too high, otherwise the batter will condense before it is spread evenly.