Vietnamese-style Rice Paper Omelette
Prep time:
Cook time:
Serves:
- Times
- Description
- Image
- Ingredients
- Method
- Notes
- Nutrition
Vietnamese-style Rice Paper Omelette
BY YASMINE IDRISS
Ingredients
- Rice paper circles (1 per person)
- Sliced mushrooms (1 cup)
- Chili oil (1/4 to 1/2 teaspoon) @curious.elephant
- Eggs (2 per omelette)
- Grated Parmesan cheese (1/4 cup)
- Fresh cracked pepper (to taste)
- Salt (to taste)
- Slices of pastrami @maisonduffour
- Lettuce (for serving)
Method
- 1)
Heat a pan over medium heat and add a touch of chili oil. Sauté the sliced mushrooms until they are tender and set them aside.
- 2)
In the same pan, place a rice paper circle. Drizzle a small amount of chili oil (about 1/4 to 1/2 teaspoon) onto the rice paper.
- 3)
Crack two eggs onto the rice paper in the pan and scramble them gently within the rice paper circle.
- 4)
Top the scrambled eggs with the sautéed mushrooms, grated Parmesan cheese, fresh cracked pepper, a pinch of salt, and a few slices of pastrami.
- 5)
Allow the omelette to cook until it’s crispy and the eggs are cooked to your liking. This will take a few minutes.
- 6)
Once the omelette is cooked, carefully fold it in half and cook for a bit longer on both sides to ensure it’s nicely browned and crispy.
- 7)
Serve the rice paper omelette with some fresh lettuce for a delicious and light meal.
Based on recipe by @myhealthydish