Hot Dishes
Tomato and Egg Roll
timer
15 MIN
signal_cellular_alt
Medium
person
4 servings
About This Recipe
This delicious Tomato Egg Pancake is a simple yet flavorful dish that pairs perfectly with warm millet porridge for a wholesome meal. Start by blanching a large tomato to easily remove the skin, then chop and mix it with eggs and fresh scallions for a vibrant, savory base. A touch of flour binds the mixture, creating a tender yet sturdy pancake when cooked to golden perfection in a lightly oiled pan. The key is letting it set undisturbed for a fluffy texture before flipping for a final crisp minute. Sliced into rolls, this savory pancake offers a delightful contrast of sweet tomatoes, rich eggs, and aromatic scallions—ideal for breakfast or a light dinner. Serve it alongside creamy millet porridge for a comforting, nutrient-packed meal that’s both easy to make and irresistibly tasty!
Instructions
Detailed preparation guide
servings
4
Total Time
15m
shopping_basket Ingredients
Main Ingredients
- tomato 1 large
- eggs 3
The aromatics
- flour 1 tablespoon
- millet 50g (raw)
menu_book Directions
1
Step 1
Prepare a large tomato, blanch it in boiling water, then rinse with cold water. The skin will come off easily.
2
Step 2
Chop the tomato and put it in a large bowl. Add three eggs, chopped scallions, and mix well until the egg whites and yolks are fully incorporated.
3
Step 3
Add 1/4 cup (about 35g) of flour, mix until the flour is fully incorporated into the egg mixture.
4
Step 4
Heat a pan with a small amount of oil, pour in the egg mixture, and turn to low heat. Do not stir the egg mixture, let it cook until it is fully set.
5
Step 5
Once the egg is set, flip it over and cook for another minute until it is fully cooked. Use a spatula to press the egg, if it springs back, it is cooked through.
6
Step 6
Roll up the egg, cut it into small pieces, and serve with a bowl of cooked millet porridge.
7
Step 7
Note: The amount of flour added is approximately one tablespoon.
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