Cheese Double-Strand Omelette
Parboiled potato and carrot shreds are folded into beaten egg with scallions and cheese, then pan-fried covered until set and golden for a soft, layered omelette.
Instructions
- 1
Peel the potatoes and carrots.
- 2
Grate into shreds.
- 3
Water opens and enters the double threads.
- 4
Cook until 70% done.
- 5
Scoop out and set aside.
- 6
Add salt.
- 7
Add chicken bouillon.
- 8
Add pepper.
- 9
Beat the eggs.
- 10
Stir.
- 11
Add double threads.
- 12
Add chopped green onions.
- 13
Hot pan.
- 14
Pour the oil.
- 15
Brush evenly.
- 16
Use a spoon to scoop in the double-strand egg mixture.
- 17
Repeat the operation.
- 18
Cover and simmer.
- 19
Cook for about a few minutes, then flip. (You can flip it once the egg mixture has set.)
- 20
Add a slice of cheese.
- 21
Serve.
- 22
Place the other one on top.
- 23
Alright.
- 24
Nutritious and healthy.
- 25
You can add your favorite sauce. I chose ketchup.
- 26
Let's start eating!
Video Sharing
Share your cooking video with others
No videos yet. Be the first to share!
Discussion
Ingredients
Main Ingredients
- potato1 piece
- Carrot1 small piece
- Egg3 pieces
Seasonings
- oil10g
- Salt5g
- Black pepper5g
- chicken essence3g