This Vietnamese-inspired rice paper omelet is a great power breakfast, packed with protein, vegetables, and fresh herbs, with crispy rice paper adding just the right amount of crunch. It also works beautifully as a light lunch or dinner served alongside a simple green salad. The combination of eggs, carrots, red pepper, basil, soy sauce, and creamy avocado makes it fresh, satisfying, and easy enough for any day of the week.
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Makes 1 large omelet: Serves 1
Ingredients:
- 2 round Vietnamese rice-paper wrappers
- 2 eggs
- 1 teaspoon soy sauce
- 2 scallions, thinly sliced
- 3 tablespoons grated carrot
- 3 tablespoons very finely sliced red bell pepper
- 1–2 tablespoons chopped fresh basil
- Black pepper, to taste
- 1 teaspoon olive oil
- 1 teaspoon chilli crunch oil (I use Trader Joe’s)
- 1/2 avocado, sliced to top the omelet
- Fresh cilantro to top (optional)
- Zucchini is another good veggie option
Directions:
- Beat the eggs with the soy sauce and a little black pepper. Stir in the scallions, grated carrot, red pepper, and basil.
- Heat a nonstick skillet over medium heat with a very light coating of oil.
- Place one dry rice-paper wrapper directly in the pan.
- Pour the egg mixture over the rice paper and spread it evenly almost to the edges.
- Let it cook for about 1–2 minutes, until the egg begins to set but is still slightly wet on top. Add the chilli crunch oil — sprinkled throughout the omelet.
- Place the second dry rice-paper wrapper on top and press gently so it adheres to the egg.
- Cook another minute or two until the bottom is crisp, then carefully flip.
- Cook the second side for about 1–2 minutes, until golden and crispy.
- Slide onto a plate or cutting board. Top with sliced avocado, extra basil and cilantro.