Ryvita

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

ryvita

Recipe by Ryvita

PRINTER FRIENDLY RECIPE
Energy (kj)

1980

441

Energy (kcal)

473

105
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

40.3mg

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

  1. 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.
  2. Serve with a scatter of fresh chives and Ryvita Original crispbreads on the side.