叉燒波菜煎蛋 BBQ Pork and Spinach Omelette

小朋友唔肯食 veggie, 點算? 試下將 d 菜菜加埋落煮嘅餸度, 唔覺唔覺可能又會食呢~ 大朋友食多 d 菜都係好啦! 上次斬大舊叉燒, 食唔晒, 於是諗下用黎整咩好. 本來想炒下米粉仔, 諗諗下都係唔好, 好耐無食蛋蛋, 就不如黎個叉燒波菜煎蛋啦!!~

材料:
叉燒、波菜、蛋、鹽、水

做法:
1. 叉燒切粒, 蛋加少許鹽拂匀備用。
2. 波菜浸水洗淨去根部, 用滾水烚熟, 過冷河, 瀝乾水將波菜切細, 放蛋汁內。
3. 熱鑊落油, 倒入波菜蛋, 綽量做成圓形, 將叉燒粒平均地分佈於蛋上, 中火煎一分鐘。
4. 沿鑊邊加入兩湯匙水, 加蓋煮一分鐘左右, 用鑊鏟將蛋餅反轉, 煎至金黃搞掂上碟。

備註:
- 煎蛋時加少少水再焗一焗隻蛋, 咁樣會容易 d 熟同埋無咁乾身~ ^^

Ingredients:
BBQ pork
spinach
eggs
salt
water

Directions:
* Cut BBQ pork into little pieces. In a medium bowl, beat eggs with some salt. Set aside.
* Remove stems of spinach, rinse well. Parboil for a minute, drain well, cut into little pieces and place into eggs.
* Put oil in heated pan, pour in the spinach egg mixture, gently make it a round shape and top with BBQ pork. Let it set and cook for a minute.
* Add two tablespoons of water around the edge of omelette, cover and cook for another minute. Flip the omelette by using spatula. Cook till the other side also turns brown. Ready to serve.