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Rice paper omelette recipe
Rice paper omelette recipe
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Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
15 minutes
Egg and veggie rice paper omelette: Stunning and delicious twist on a classic. Crispy golden exterior with customizable toppings. Perfect for brunch gatherings.
Ingredients:
  • 2 tsp chopped fresh chives
  • ½ small zucchini, grated
  • ¼ red capsicum, thinly sliced
  • ½ tsp sesame oil
  • 1 x 22cm dried rice paper round
  • 10.00 gm 50% reduced-fat Japanese mayonnaise
  • 10.60 gm lime juice
  • ¼ tsp sriracha chilli sauce
  • ½ tsp salt-reduced gluten-free tamari
Instructions:
  • In a small bowl, whisk the eggs until light and frothy. Add half of the chopped chives and season with salt and pepper to taste.
  • Spritz the spacious non-stick frying pan with oil and heat over medium-high heat. Toss in the zucchini and capsicum. Sauté, stirring, for 1-2 minutes until the zucchini turns bright green. Plate up.
  • Brush the pan with aromatic sesame oil over medium heat, then delicately place the rice paper round in the pan and press it gently to cover the base. Pour the flavorful egg mixture evenly over the rice paper round.
  • Cook the egg mixture for 2 minutes or until it starts to set. Sprinkle with zucchini and capsicum, then continue cooking until the egg is just set and the omelette base is golden. Carefully slide the omelette onto a board, fold it in half, and cut it in half.
  • In a small bowl, mix together mayonnaise, lime juice, sriracha, and tamari. Drizzle the omelette with the mayonnaise mixture and sprinkle with the remaining chives before serving.

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