The girls at home don’t like eggs and carrots, but I had to find a way to make it balanced, and they liked it, so I didn’t waste my time.
|4 small spoons.|
How to make egg omelet
Cut carrots in small pieces.
Put the eggs, carrots and parsley in a bowl, add some salt, add the cornstarch and a little water.
Prepare a non-stick pan, brush a small amount of oil, when the pan is not very hot, pour in a small amount of egg mixture, shake the non-stick pan so that the egg mixture spreads evenly, keep the heat low, you can also cover the pan during this time, when there is no flowing egg mixture on the omelet, you can use a spatula to scrape around the omelet, wait a moment and roll up the omelet, without taking it out of the pan.
Place the rolled up omelet on one side of the pan, brush a small amount of oil on the pan and pour in the egg wash, same steps as above.
After the second layer is rolled, brush with a little oil and pour in the egg mixture again.
I poured in the egg wash about four times and rolled them up again.
Once rolled up, it’s ready to serve.
The good egg rolls cut into sections Assemble the plate, the sauce is optional with.