Recipe: Avocado Tomato Cheese Omelet

Home Cooking Recipe: Avocado Tomato Cheese Omelet

Notes:

Avocado is one of my big loves. It is very nutritious and healthy. I remember that when I first went abroad to eat avocado, the taste really made me unable to accept it. After a long time, I didn't dare touch it. It wasn’t until I found a dish mixed with chicken in the restaurant that I suddenly felt very good. Then I always try to accept it with other foods. Even if you eat directly, you love it. This recipe is occasionally seen on a foreign website, especially because the quiche is made with a protein. The prepared quiche looks thick, but it tastes soft and a bit close to the cake. It's really delicious with cheese, tomato and avocado inside!

Ingredients:

Steps:

  1. Home Cooking Recipe: Slice the tomato and slice the avocado and set aside.

    Slice the tomato and slice the avocado and set aside.

  2. Home Cooking Recipe: Protein and egg yolk are separated. It is enough to send the protein to the wet foam just emerging from the small hook.

    Protein and egg yolk are separated. It is enough to send the protein to the wet foam just emerging from the small hook.

  3. Home Cooking Recipe: Stir the egg yolk and milk with an egg beater. Pour into the protein and mix gently.

    Stir the egg yolk and milk with an egg beater. Pour into the protein and mix gently.

  4. Home Cooking Recipe: Melt the butter in the middle of the fire. Add eggs quickly and smooth. Fry for 2-3 minutes, or when the center of the egg begins to solidify.

    Melt the butter in the middle of the fire. Add eggs quickly and smooth. Fry for 2-3 minutes, or when the center of the egg begins to solidify.

  5. Spread the cheese evenly over the quiche. Place the tomato and avocado on one side of the quiche. (I laid a layer of avocado and laid a layer of tomato and then took the remaining avocados)

  6. Then turn to a small fire, you will slowly find that the thickness of the quiche is thin. The center is arched and has a squeaking sound (completely personal experience, I was a little scorched for a few minutes, I was afraid of being unfamiliar).

  7. Then turn one side up and wrap it up. (Be careful, the egg skin is thicker and easier to split) and then carefully moved to the cutlery.

  8. Sprinkle with a pinch of salt and pepper. Take a photo—> eat!

Tips:

There are no photos in the original party. I am also thinking about doing it myself. The pictures are for reference only. It's not so easy to get started. When I first did it, it was a mess. It was not bad to do it twice. If you don't like the method of making the egg skin, just use a few more eggs. You can also spread the egg skin by the method of making the egg. The focus is on the combination of avocado and tomato and cheese ^_^)Y


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