THIS RECIPE USES
MULTIGRAIN RYE CRISPBREAD
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Number of Servings: 1
Recipe by Ryvita
Energy (kj)
1170
399
Energy (kcal)
279.6
95.4
Fat
13.7
4.7
of which Saturates
5.3
1.8
Carbohydrates
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
- 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.