Veggie omelet with rice paper | Glutenfreewhisk

 In my rice paper recipe series, this breakfast is not just easy, but it is fulfilling as well balanced because I have added veggies, cheese and some chili oil to make this a little spicy omelet recipe for spice lovers. I am using some greens and carrot for color that adds to the nutritional value and make this a healthy and a complete meal egg breakfast recipe. Moringa leaves have become a constant for me, and I use it in so many recipes of mine because I love that these tiny leaves are packed with so much goodness that adding them to your diet seems like doing the right choice. If possible, have your own tree and enjoy these leaves whenever you want. I use it in making my momo filling for gluten-free no coating ragi and rice flour momo recipe. I add it in my podi, I add to my aarhar dal, I chop it and add it to my maize flour roti, the options are endless and so are its benefits.

The major dilemma while plating these egg breakfast recipes for me is what to keep on the side. Because else the plate looks empty. Sometimes I use fresh chopped fruits because fruits in the morning are good. But this time I am using Avocado, sesame seeds and an oregano sprig because good fats equal healthy body. A lot of people don't like the way an avocado taste but I think eating it this way, that is glazing it with some lemon juice and chopping it up than eating guacamole because I once got myself store bought guacamole and it was not to my liking. Also, I selected my avocado as a little hard and not completely ripe and I think that helped.

One mistake to avoid totally while making this veggie omelet with rice paper is, do not flip it on the hot pan. I don't know why I did that and my beautiful torn cheese made it worst for the pan. And it also gave the rice paper omelet an uneven, rough look. I know it does not matter but still. Just cover the pan and the egg will cook if you don't like your egg to be runny or under cooked like me.

One more tip, you can use 2 eggs instead of one to have a thick omelet layer. I personally do not consume 2 eggs at a time so I have used just 1 and because of it you can see the rice paper sheet on the sides that later turns perfectly crispy. If you don't want that then use 2 eggs and spread, it till the corners of the rice paper to get soft sheet at the base as well.

I am happy I decided to have this rice paper series and that too a no oven, no air fryer rice paper recipe series. The recipes are really worth the shot. I have already shared two very different recipes. Rice paper paneer stuff paratha and rice paper mochi with plum and they are so quick to fix and are just perfect for a lazy lunch and a healthy and lazy dessert respectively.

My rice paper recipe series is short, but I will come back with more amazing recipes because there is so much to try and hopefully, I will come back with an air fryer rice paper recipe series. Just something different yet tasty and easy to follow along.

I am using Ching's secret Schezwan Chutney in this recipe. If you are looking for rice paper sheet online then you can choose from  Materchow rice paper, this is gluten-free and has 10 sheets. Or if you are looking for a bigger pack then check these Meishi Vietnamese gluten-free rice paper sheets.

For more egg breakfast recipes, you can check chili oil omelet with honey and cheese recipe or do try my personal favorite potato carrot egg pancake recipe, make it by grating the potato and carrot or by shredding them in thin strips, it just tastes amazing.

INGREDIENTS -

1 Rice paper sheet

Ghee, to grease the pan 

1 egg

an inch of finely chopped carrot

handful of fresh moringa leaves

roughly torn coriander leaves

Salt, to taste

half a tsp roasted cumin powder 

half a tsp schezwan paste

Half a cheese slice, roughly torn

For garnish

Some schezwan paste

Half a chopped avocado 

some roasted white sesame seeds

Small fresh oregano sprig

METHOD -

1. In a bowl take egg with salt, roasted cumin powder, chopped carrots, moringa leaves, coriander leaves and half a cheese slice roughly torn. Now add the schezwan paste and whisk it all well.

2. Now in a hot ghee greased pan place the rice paper and immediately spread this whisked egg over it. Cover and allow it to cook on low heat or flame.

3. Once the egg is to your liking (soft and half cooked or fully cooked) place it carefully on a serving plate and serve it garnishing it with some more schezwan paste drops and toasted white sesame seeds with chopped avocado on the side. I have garnished it with an oregano sprig as well. 

4. Have it just like that or have it with the side chopped fruits or avocado and indulge.

Note - Add schezwan paste to your liking. I have very low spice tolerance, so I have added it accordingly. Take two eggs instead of 1 for fluffier omelet.

Check the full recipe on YouTube (Gluten_free_whisk) - Veggies omelet with rice paper recipe.

Veggie omelet with rice paper | Glutenfreewhisk