Folded omelette with a crushed Ryvita filling

This recipe uses

Multigrain Rye Crispbread

Find out more

If you liked this, you'll love...

Asian Coleslaw with Chicken

Preparation time: 25 minutes

Crispy Parma Ham, Scrambled Egg & Chives

Preparation time: 15 minutes

Folded omelette with a crushed Ryvita filling

Preparation Time: 10 minutes

Number of Servings: 1

Recipe by Ryvita

Printer friendly recipe
Folded omelette with a crushed Ryvita filling
Energy (kJ)
1170
399
Energy (kcal)
279.6
95.4
Fat
13.7
4.7
of which Saturates
5.3
1.8
Carbohydrate
19.5
6.7
of which Sugars
8.3
2.8
Fibre
8
2.7
Protein
15
5.1
Sodium
801mg
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

  1. In a small bowl, combine the spice mix, carrot, celery and parsley; roughly crush one of the crispbreads and add to the bowl.
  2. Whisk the eggs in a small bowl; season with sea-salt and freshly ground black pepper.
  3. 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.
  4. Transfer omelette to a warm plate; serve with remaining crispbread and a scatter of fresh parsley leaves.