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芥蘭菜肉餡煎蛋餅



材料:

8隻 雞蛋
1件 雞胸肉
3湯匙 磨碎芝士
¼茶匙 鹽
¼茶匙 黑胡椒
3湯匙 橄欖油
1個中等大小的洋蔥,切成薄片
1束 芥蘭(約10盎司),切碎
切成薄片意大利臘腸辣,切成1/2英寸片(約⅔杯)
1瓣大蒜,切碎

做法:

1,預熱肉雞。
2,所有攪打雞蛋,並加入1.5湯匙乾酪,¼茶匙鹽
3,用中火及不沾肉型煎鍋加熱橄欖油。加入洋蔥,炒,約6分鐘。
4,加入芥蘭(分3批) ;攪拌,炒至八成熟, 鹽和胡椒撒。
5,開大火;加香腸和大蒜翻炒1分鐘。加入雞蛋;攪拌至均勻分佈。開細火,上蓋,
6, 煮至蛋幾乎全熟,但中心濕潤,約4分鐘。
7,撒上剩餘的1個半湯匙乾酪在上面。
8,把整個蛋餅反轉,直到中心全熟,約1分鐘。完成

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