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 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.

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.