A Mexican egg roll sliced into two halves

Mexican egg roll

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Prep: 5 mins Cook: 10 mins

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

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: Per serving

  • kcal133
  • fat10g
  • saturates2g
  • carbs2g
  • sugars2g
  • fibre1g
  • protein9g
  • salt0.4g
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Ingredients

  • 1 large egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • a little rapeseed oil for frying
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 2 tbsp tomato salsa
  • about 1 tbsp fresh coriander

Method

  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.

  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.

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