Folded omelette with a crushed Ryvita filling

THIS RECIPE USES

MULTIGRAIN RYE CRISPBREAD

FIND OUT MORE

IF YOU LIKED THIS, YOU’LL LOVE…

Crispy Parma Ham, Scrambled Egg & Chives

Preparation time: 15 minutes

Croque Monsieur with a Ryvita Twist

Preparation time: 10 minutes

Folded omelette with a crushed Ryvita filling

Preparation Time: 5 minutes

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

2.7

Protein

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.