This is more nutritious, the method is simpler, and there are zero failures!

Today's breakfast cake is made with celery leaves left over from fried celery at dinner yesterday.

Eggs and ham sausages are also added to the cake, there are vegetables and eggs, and it is more nutritious to eat for breakfast, and the method is also very simple.

In the past, celery leaves may seem like a waste that can be discarded in many people's cognition, but in fact, it has a high nutritional value; If you have celery leaves at home in the future, it is recommended to try this method.

Celery breakfast omelet preparation

1. Wash the celery leaves, chop them and put them in a pot; Add a pinch of salt and mix well and set aside for a while.

2. Beat in two more eggs, stir 3 grams of yeast and a little sugar (to promote fermentation).

Add about 300 grams of flour.

If it is too dry, add a little warm water, stir until it is flocculent, add about 15 grams of cooking oil, and mix into a dough.

Spread a thin layer of oil on the surface, cover with plastic wrap, and put in the refrigerator to ferment.

3. In the morning, take out the board and knead the dough and exhaust it

Divide into the appropriate size of dough and knead them separately.

Roll out and add the diced ham sausage

Wrap and seal like a bun.

Press flat and roll it out again.

4. Preheat the electric baking pan without brushing the oil; Start with the first made crust, put it in the pan, close the lid and start baking.

After one minute of searing, turn over and brush with oil.

Cover and bake for another minute, turn over and brush with oil.

5. After both sides are brushed with oil, the two sides are respectively seared for two minutes, and they are cooked.

Because the bread is thinner, it is easy to ripen. Cut into your favorite shape and serve on a plate.

Because the cake is salty, it will be more perfect if it is accompanied by a bowl of millet porridge!