Rice Paper Omelettes

Rice Paper Omelettes
Rice Paper Omelette

Rice Paper Omelettes

Recipe by My Kids Lick the Bowl for NZ Eggs
3.3 from 35 votes
Cuisine: EurasianDifficulty: Easy
Serving

1

serving
Prep time

5

minutes
Cooking time

5

minutes
Calories

274

kcal
Total time

10

minutes

Rice Paper Omelettes are a game changer!
1. They’re Quick: Because that’s key when you lead a busy life.
2. They’re Nourishing: The goodness of eggs (protein, vitamins and minerals)
3. They’re a sensation for the senses: Crispy on the outside, soft flavourful omelette on the inside
4. There is NO cutlery required: An omelette you can eat one-handed – even on the go
5. They’re Versatile: Perfect for any time of day: Breakfast, Lunch, Dinner… or any emergency snacktuation!

Ingredients

  • 1 sheet rice paper

  • Cooking Oil –  for greasing the pan

  • 2 eggs

  • 2 tbsp water

  • salt and pepper

  • Equipment needed
  • 1 pan Choose one with a diameter that is similar to your rice paper sheets, so that they can lie flat in the base.

  • Asian Inspired Recipe
  • ·       40g cooked shredded chicken
    ·       mung bean sprouts
    ·       1 spring onion finely sliced
    ·       chilli oil
    ·       optional – 1 drizzle hoisin sauce  

  • Salmon & Avocado Recipe
  • ·       40g smoked salmon
    ·       40g avocado one eighth sliced
    ·       baby spinach leaves
    ·        optional – 1 Tablespoon hollandaise sauce 

  • Cheese & Chives Recipe
  • ·       2 Tablespoons grated cheese
    ·       1 teaspoon chives finely chopped

  • Mushroom & Bacon Recipe
  • ·       1 rasher streaky bacon cooked
    ·       ¼ cup mushroom sliced and sauteed
    ·       ½ tomato deseeded and chopped
    ·       2 Tablespoons grated cheese

Directions

  • Heat your pan over a medium heat.
  • In a mixing bowl or jug whisk the eggs, water and salt and pepper.
  • Brush your heated pan with oil.
  • Place your rice paper in the bottom of the pan.
  • Pour the whisked eggs on top of the rice paper. Ideally, you want the rice paper to be evenly covered, but don’t worry if it’s not perfect. You can do this by tilting the pan to spread the egg mixture, or by using the back of a spoon.
  • Add your chosen omelette toppings.
  • Cook until the egg is set. Using your spatula fold the omelette in half, the rice paper should be crispy and the eggs cooked but soft.
  • Enjoy!

Recipe Video – Watch how easy these omelettes are to make.

Notes

  • Rice paper: Rice Paper is readily available in supermarkets and Asian specialty stores. It’s cheap to buy and has a long shelf life making it a great pantry staple.
  • Oil: You can use your favourite oil or butter, just a little is needed to grease the pan.
  • Water: When Stacey makes an omelette she likes to add a splash of water to the whisked eggs as this gives a lighter fluffier omelette.
  • Fillings: Let your imagination run wild! Even leftovers can be used.
  • Nutrition: 1 Serving: Avo salmon Omelette | Calories: 274kcal | Carbohydrates: 12g | Protein: 20g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 338mg | Sodium: 516mg | Potassium: 396mg | Fiber: 3g | Sugar: 1g | Vitamin A: 570IU | Vitamin C: 4mg | Calcium: 65mg | Iron: 3mg.
  • Recipe, Video and Image credits: My Kids Lick The Bowl > visit www.mykidslickthebowl.com
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