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Baked eggs with mixed vegetables are actually not much different from the bread and salty pudding I made earlier, except that the toast is missing. Replace the whipped cream in the original recipe with milk. Using whipped cream may taste smoother, but the calories will be slightly higher. Without ham, minced meat is also good. Stir-frying can remove some of the fat and make the meat more fragrant. If you are more lazy, you can omit the minced meat, and it is also good to eat lacto-ovo-vegetarian. Blanch the peas in advance and use clinker for the potatoes, so you don’t have to worry about whether they are cooked or not. Bake for 30 minutes until the edges are golden and look more fragrant, but the egg liquid will be a bit older. If you want to eat it tender and smooth, it will take about 20 minutes, when the egg liquid has just solidified, and it can be taken out of the oven. Finally, drizzle with flaxseed oil, a popular health oil these days. It is not suitable for high-temperature cooking. Pouring it on the surface after taking it out of the oven can preserve its nutritional value to the maximum extent. . . .
