Omelette roll-up
Ingredients
- Step 1 1 large egg
- Step 2 a little rapeseed or olive oil for frying
- Step 3 2 tbsp tomato salsa
- Step 4 about 1 tbsp fresh coriander
Calories: 133
Carbohydrate: 2 g
Protein: 9 g
Fat: 10 g
Cook time: 15 minutes
Prep time: 5 minutes
Total time: 20 minutes
Servings: 1
TAGS
Breakfast
Brunch
Lunch
Snack
Mexican
egg
Gluten free
Low carb
Low fat
Lunch
Mexican
Omelette
Quick
salsa
Sara Buenfeld
Snack
Directions
- Step 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.
- Step 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.