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A Mexican egg roll sliced into two halves

Mexican egg roll

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Rating: 5 out of 5.17 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

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

  • Gluten-free
  • Vegetarian
Nutrition: Per serving
HighlightNutrientUnit
kcal133
low infat10g
saturates2g
carbs2g
sugars2g
fibre1g
protein9g
salt0.4g
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Ingredients

Method

  • STEP 1

    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.

  • STEP 2

    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.

RECIPE TIPS
MAKE YOUR OWN SALSA

If 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.

Goes well with

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Overall rating

Rating: 5 out of 5.17 ratings

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