- Serving: 2
Nutrition facts (per portion)
- Calories: 133
- Fat Content: 10g
- Saturated Fat Content: 2g
- Carbohydrate Content: 2g
- Sugar Content: 2g
- Fiber Content: 1g
- Protein Content: 9g
- Sodium Content: 0.4g
Mexican egg roll
Ingredients
- egg - 1 large egg
- rapeseed-oil - a little rapeseed oil for frying
- tomato-salsa - 2 tbsp tomato salsa
- coriander - about 1 tbsp fresh coriander
Instructions
- 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.
Low-carb snack recipe for 2 people, takes only 10 mins; recipe has egg, rapeseed oil, tomato salsa and coriander.
