Low-carb snack recipe for 2 people, takes only 10 mins; recipe has egg, rapeseed oil, tomato salsa and coriander.
Mexican egg roll
Course: Low-carb snack
Servings
2
servings
Prep time
5 mins
Ingredients
- Coriander: about 1 tbsp fresh coriander
- Egg: 1 large egg
- Rapeseed Oil: a little rapeseed oil for frying
- Tomato Salsa: 2 tbsp tomato salsa
Directions
- 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.
