This quick Rice Paper Omelette recipe is going viral for a reason – crispy, protein-packed, and ready in just 5 minutes! Perfect for busy mornings, late-night cravings, or a healthy snack twist.
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🥚 Rice Paper Omelette (1–2 servings)
Rice paper sheets – 2
Eggs – 4
Salt – to taste
Milk – 2 tbsp (optional, for soft & fluffy eggs)
Oregano – ½ tsp
Chopped onions – 2 tbsp
Chopped green chillies – 1–2
Chopped broccoli – 2 tbsp
Cheese – 2 tbsp (grated)
Soy sauce or chilli sauce – a dash (optional)
Oil – 1 tsp (to grease the pan)
🥄 Method
1. Crack eggs in a bowl. Add salt, milk, whisk till frothy.
2. Heat a nonstick pan on low-medium flame. Brush lightly with oil.
3. Place one rice paper sheet on the pan, sprinkle few drops water to soften. Place the second sheet on top for thicker, crunchier base.
4. Pour the beaten eggs over softened rice paper. Sprinkle onions, chillies, broccoli, oregano evenly.
5. Cover with a lid. Cook on low 2–3 mins until eggs start setting.
6. Add cheese on top. Fold in half or keep open like pizza.
7. Flip for golden both sides or keep open until base is crisp.
8. Serve hot with ketchup or sriracha. For a snack, roll with chutney or mayo. Add mushrooms/tofu for extra protein.