1. Prepare ingredients:

Beat 2-3 eggs and add a little salt or black pepper for seasoning; cut the ham into small pieces, along with chopped scallions, cilantro (or other preferred vegetable pieces);

2. Fry the base:

Brush a thin layer of oil on the frying pan, heat over low heat, then add the mushrooms and fry until slightly browned. Pour in the egg liquid and spread it evenly into a thin pancake shape;

3. When the egg liquid is semi-set, sprinkle the ham pieces and vegetable pieces on top, gently press to make the ingredients stick to the egg pancake;

4. Flip and serve:

Once the bottom is set, flip it over and cook over low heat for 1 minute until both sides are golden brown. Remove and serve on a plate (pair with a lemon slice to squeeze juice for extra flavor).