Folded omelette with a crushed Ryvita filling


Rev-up your morning omelette with this Ryvita twist!


Preparation Time: 10 minutes

Number of Servings: 1


Recipe by Ryvita

Printer Friendly Recipe
  • Energy (kJ)
    399
  • Energy (kcal)
    95.4
  • Fat
    4.7
  • of which Saturates
    1.8
  • Carbohydrate
    6.7
  • of which Sugars
    2.8
  • Fibre
    2.7
  • Protein
    5.1
  • Sodium
    273mg
  • PER 100G
  • PER SERVING

Ingredients

1/2 teaspoon Moroccan spice mix

1 small (70g) carrot, peeled and grated

1 stick (100g) celery, diced finely

2 tablespoons finely chopped parsley

2 Ryvita Multigrain crispbreads

2 organic eggs

1 teaspoon butter

Extra parsley leaves, to garnish

Method

In a small bowl, combine the spice mix, carrot, celery and parsley; roughly crush one of the crispbreads and add to the bowl.

Whisk the eggs in a small bowl; season with sea-salt and freshly ground black pepper.

Heat the butter in a small non-stick omelette pan over a medium heat. When the butter has melted and is beginning to bubble, pour in the whisked eggs and swirl around the pan to ensure an even coverage. Cook for a few minutes or until the underside of the omelette is golden brown. Arrange the carrot mixture along the centre of the omelette and fold over.

Transfer omelette to a warm plate; serve with remaining crispbread and a scatter of fresh parsley leaves.


Loading comments