THIS RECIPE USES
ORIGINAL RYE CRISPBREAD
FIND OUT MORE
IF YOU LIKED THIS, YOU’LL LOVE…
Ryvita topped with a roast cauliflower salad and hummus
Preparation time: 35 minutes
Dippy Egg and Vegemite Soldiers
Preparation time: 10 minutes
One pan breakfast hash
Preparation Time: 10 minutes
Number of Servings: 1
Recipe by Ryvita
Energy (kj)
1980
441
Energy (kcal)
473
Fat
10.2
2.3
of which Saturates
2
0.4
Carbohydrates
55.4
12.3
of which Sugars
4.1
0.9
Fibre
16.3
3.6
Protein
29.8
6.6
Sodium
171mg
PER 100G
PER SERVING
INGREDIENTS
1 tablespoon olive oil
2 cups (100g) finely sliced Chinese cabbage (wombok)
50 g baby spinach leaves, sliced
200g canned brown lentils, drained
6 (30g) cherry tomatoes, halved
1 egg, whisked
1 tablespoon finely chopped chives, to garnish
2 Ryvita Original crispbreads
METHOD
- Heat the olive oil in a small pan over a medium heat and add the Chinese cabbage and spinach leaves. Stir until the leaves are wilted, then add the brown lentils and cherry tomatoes. Season with sea-salt and freshly ground black pepper. Pour over the whisked egg and cook for a further minute.
- Serve with a scatter of fresh chives and Ryvita Original crispbreads on the side.