Crispy Rice Paper Omelette
- Houri Hassan-Yari
- 5 hours ago
- 2 min read
Lately I’ve been trying to find more ways to make quick meals feel exciting again, especially with my son constantly looking for high protein foods that actually keep him full. We were both getting tired of the same eggs and toast routine, so one morning I started throwing together a few things I already had in the fridge, and this crispy rice paper omelette was born.
I had smoked salmon, cream cheese, goat cheese, tomatoes, and of course my newest obsession lately… rice paper. The result was honestly so much better than I expected. The outside gets unbelievably crispy while the inside stays creamy, cheesy, and packed with flavour.
It tastes like a smoked salmon brunch wrap crossed with a crispy savoury crepe and now we’re hooked. It feels fancy enough for brunch but takes barely any effort, which is exactly my kind of recipe lately.
INGREDIENTS:
2 to 3 eggs
1 rice paper sheet
5 tablespoons chopped smoked salmon
3 tablespoons goat cheese
3 tablespoons cream cheese
4 tablespoons chopped tomatoes
Salt and pepper to taste
Chives or fresh dill optional
olive oil spray or a drizzle of oil
STEPS:
Heat a nonstick pan over medium heat and lightly spray with oil.
Beat the eggs and pour them in the pan, cook for a bit.
Quickly dip the rice paper sheet in water just until softened, then place it into the pan, over the eggs.
Flip it so the rice paper is at the bottom.
Imagine the circle being split into 4 sections and sprinkle on the smoked salmon, goat cheese, cream cheese, and chopped tomatoes, one ingredient in each section.
Season with salt, pepper.
Cook for about 3 minutes until the bottom becomes golden and crispy.
Make a small cut from the center downward, then fold each section over itself until you create a layered sandwich looking wrap.
Serve immediately while warm, crispy, creamy, and ridiculously good.
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