How to make spinach and carrot omelette

Spinach and carrot omelet is a home-cooked dish with a very lifelike flavor. You don’t need to prepare seasonings deliberately to make this dish. Just the basic salt, MSG, soy sauce and vinegar at home can make a delicate dish. The soup of this dish looks even more delicious and makes people drool.

1. Wash the spinach and blanch it in boiling water (add two drops of cooking oil when blanching to make the spinach greener)

2. Prepare two eggs

3. A box of milk (the amount of milk added depends on personal taste, I added half a box and some water). If you don’t like adding milk, you can replace it with purified water.

4. The ratio of corn flour to flour is 1:2, and the amount depends on the number of people. I made the amount for two people.

5. Grate the carrots into shreds and chop the spinach.

6. Add eggs and milk to flour and mix into a batter without particles. (Don’t make the batter too thin)

7. Add spinach, carrots and salt and mix well. (You can add pepper if you want, but I didn’t add it because my kids don’t like it)

8. After heating the pan, add a little oil, shake the oil evenly, add a large spoonful of batter and shake it to make it evenly distributed, and fry over low heat. (If it's uneven, you can smooth it out with a spoon)

9. Fry slowly over low heat until the pancake solidifies around the edges and bubbles form in the middle.

10. Turn over and fry until golden brown and then serve.

11. Cut into desired shapes and serve.

The food in restaurants outside is likely to contain MSG, which is not healthy. Spinach and carrot omelet is easy to make. Only by making it yourself can you truly enjoy the delicious taste while being healthy.