Rice Paper Flatbreads
Translated from Italian, the language of the reel.
Lorenzo Biagetti cooked this in an Instagram reel, in Italian. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Federico Piraccini on SeeMeCook
A light and quick version of the classic piadina, made with rice paper wrappers and eggs. Crispy on the outside and soft on the inside, perfect for a quick meal.
- Time
- 10 minutes
- Cuisine
- Italian
Ingredients
- 30 g
- 50 g
- 1 g
- 1 g
Weights are estimates. Together, the ingredients weigh about 80 g before cooking, which is about 80 g per serving.
Steps
Wet the rice paper wrappers with water. The more you wet them, the softer the flatbread will be.
Heat a non-stick pan and place the three rice paper wrappers on top of one another.
Crack the egg over the rice paper wrappers and spread it evenly over the surface.
Add herbs and spices to taste, such as oregano and rosemary.
Cook until the egg is set and the base is lightly golden, then fold or fill as desired.
Notes
The author suggests that it tastes almost identical to a traditional piadina despite its low calorie content.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 183
- Protein
- 7 g
- Carbs
- 26 g
- Fat
- 5 g
- Fiber
- 0 g
Where the calories come from
Keep this recipe
Save it to your SeeMeCook library, add it to your grocery list, and cook it hands-free with each step read aloud.
Open in SeeMeCook
