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
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
- 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.
Recipe from Good Food magazine, September 2017
www.bbcgoodfood.com/recipes/mexican-egg-roll
