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Crisp omelette

A crisp-edged omelette with melty mozzarella and buttery richness.
Crunchy ready-salted bits add a satisfying snap in every bite.
Warm, peppery, and finished with chives and ketchup.

breakfast ⏱ 10 min 480 kcal / portion 10.0 g carbs / portion (estimated) eggglutenmilk 🔗 Original source

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Crisp omelette
v4 · rb0e705f985 20260727Z1751 35 g ready salted crisp 1 tsp butter 25 g mozzarella 5 g chive ketchup to taste black pepper to taste 🌀 whisk the eggs with salt and a grind of black pepper 🔪 roughly crush and stir in the crisps 🍳 heat a small frying on medium low heat 🍳 add and swirl the butter to melt 🍽 pour in the egg mixture and scatter over half the mozzarella 🍳 ⏱ 2-3 min cook until just starting to set 🍽 roll the omelette with a rubber spatula and slide onto a plate seam side down 🍽 scatter the remaining crisps and mozzarella and the chives on top 🍽 grind over pepper and serve with ketchup if using Crisp Omelette 🎉 2 pieces egg salt to taste egg, salt 12 g mozzarella 18 g ready salted crisp 12 g mozzarella chive black pepper ketchup
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Preparation steps

  1. whisk the eggs with salt and a grind of black pepper
  2. roughly crush and stir in the crisps
  3. heat a small frying on medium low heat
  4. add and swirl the butter to melt
  5. pour in the egg mixture and scatter over half the mozzarella
  6. cook for 2-3 minutes until just starting to set
  7. roll the omelette with a rubber spatula and slide onto a plate seam side down
  8. scatter the remaining crisps and mozzarella and the chives on top
  9. grind over pepper and serve with ketchup if using

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