Folded omelette with a crushed Ryvita filling
Rev-up your morning omelette with this Ryvita twist!
Preparation Time: 10 minutes
Printer Friendly Recipe
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Energy (kJ)
399
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Energy (kcal)
95.4
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Fat
4.7
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of which Saturates
1.8
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Carbohydrate
6.7
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of which Sugars
2.8
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Fibre
2.7
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Protein
5.1
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Sodium
273mg
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.