Main Ingredients:
Eggs: 2; Vegetables: 5 stalks; Flour: 3 tablespoons.
Additional Ingredients:
Oil: as needed; Salt: as needed.
Taste: Light; Cooking Method: Pan-fry; Time: 20 minutes; Difficulty: Easy.
Detailed Steps for Cooking Quick Breakfast: Egg and Vegetable Pancake
Beat two eggs with some oil and salt.
Use green vegetables, today using amaranth grown by grandma.
Add an equal amount of water to the egg mixture, then beat well.
Add three tablespoons of sifted flour, mix well for about ten rounds, let it sit for 5 minutes, then mix well again.
Add chopped green vegetables, stir slightly.
Heat the pan, then reduce the heat, add a small amount of oil.
Pour in the egg and vegetable mixture, spread it out. When the surface solidifies, shake the pan, and when the egg can move as a whole piece, flip it. Fry until both sides are slightly golden brown, then remove from the pan. Use low heat throughout!
Make a fruit salad on the side: peel an apple, cut it into small pieces, soak in lightly salted water, then rinse with clean water, drain, add a box of yogurt, mix well, and it’s done!
A nutritious breakfast!
