Today's low-fat and low-calorie breakfast: sweet potato and apple egg cake, enoki mushroom lettuce egg soup

Cooking Instructions

1. Enoki mushrooms, lettuce wash and control water, eggs for later use.

   

2. Crack the eggs in the pan with hot oil, fry over low heat to set, turn over and continue frying.

   

3. Add an appropriate amount of water and bring enoki mushrooms to a boil.

   

4. Add light soy sauce and salt to continue to cook for a while, and finally put the lettuce and bring to a boil.

   

5. Remove from the pan and sprinkle with pepper.

   

6. Cut the sweet potatoes into small cubes, pour water and boil for five minutes, remove them, add eggs, diced apples, and cornmeal.

   

7. Stir into such a batter.

   

8. Brush the pan with oil, put a heart-shaped omelette mold, put the batter in it, and fry over low heat.

   

9. Fry until it is set and turn over, and continue to fry it.

   

10. Soft and glutinous, sweet and delicious.

    

11. It's time to eat, low-fat, low-calorie and full.