Mexican Egg Roll
A quick easy vegetarian snack. A one egg omelette in a wrap, add some salsa for a low carb alternative to a flatbread or sandwich.
1 large egg
A little grapeseed oil or fry light
2 tablespoon tomato salsa
1 tablespoon of fresh coriander
Beat the egg with 1 tablespoon water. Heat the oil in a non stick pan. Add the egg and swirl around the base of the pan, similar to making a pancake, cook until set. No need to turn it.
Carefully tip the pancake onto a plate or board, sprinkle the coriander and spread with salsa, then roll it up. It can be eaten cold or warm and kept in the fridge for around 2 days.
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