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Omelette roll-up

A Mexican egg roll sliced into two halves

Omelette roll-up

Name: Omelette roll-up
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1
Cuisine: Mexican
Ingredients: 1 large egg; a little rapeseed or olive oil for frying; 2 tbsp tomato salsa; about 1 tbsp fresh coriander

Sara Buenfeld

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Serves 1

Easy

Prep: 5 mins

Cook: 10 mins

A star rating of 4.5 out of 5.25 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

1 large egg
a little rapeseed or olive oil

for frying
2 tbsp tomato salsa
about 1 tbsp fresh coriander

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Nutrition: Per serving

kcal133
fat10g

low
saturates2g
carbs2g
sugars2g
fibre1g
protein9g
salt0.4g

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.

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A star rating of 4.5 out of 5.25 ratings

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