Mexican egg roll
Turn a one-egg omelette into a wrap and slather on some salsa for a low-carb alternative to a flatbread or sandwich. A quick and easy vegetarian snack
- Prep:5 mins
Cook:10 mins
- Serves 2
- Easy
Nutrition per serving
- kcal 133
- fat 10g
- saturates 2g
- carbs 2g
- sugars 2g
- fibre 1g
- protein 9g
- salt 0.4g
Ingredients
- 1 large egg
- a little rapeseed oil for frying
- 2 tbsp tomato salsa
- about 1 tbsp fresh coriander
Tip
Make your own salsaIf you don’t have bought salsa, chop a tomato and a little onion, mix that with a dash of ketchup and chilli sauce, then stir in some chopped coriander.
Method
Beat the egg with 1 tbsp water. Heat the oil in a medium non-stick pan. Add the egg and swirl round the base of the pan, as though you are making a pancake, and cook until set. There is no need to turn it.
Carefully tip the pancake onto a board, spread with the salsa, sprinkle with the coriander, then roll it up. It can be eaten warm or cold – you can keep it for 2 days in the fridge.
