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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
Difficulty: Easy
Serves: 2

INGREDIENTS

1 large egg
a little rapeseed oil for frying
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.

Recipe from Good Food magazine, September 2017

www.bbcgoodfood.com/recipes/mexican-egg-roll

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