Tomato Egg Pancake
Overview
I think the combination of eggs and tomatoes is very common in home-cooked dishes. Those who are not good at cooking may probably make scrambled eggs with tomatoes, but today I have improved it a bit, making it more suitable for babies, so that eggs and tomatoes, the two best partners, can give full play to their nutritional value
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Ingredients
Steps
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Two free-range eggs and one tomato. The ingredients are simple and very homely
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Crack the eggs and chop the tomatoes into fine pieces and set aside
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Put a little oil in the pan. When the oil is hot, pour two-thirds of the egg liquid plus a little salt. Fry until one side is almost set. Sprinkle the minced tomatoes evenly, then pour the remaining one-third of the sheet onto the tomatoes. Fry over low heat
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Then it’s time to show off your personal skills. Turn the egg pancake over. If you can’t lift the pan directly to turn over, you can use a spatula and chopsticks, but it’s easy to turn over, so be careful
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It’s ready when both sides are browned
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Finished product
