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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1 lb skirt steak (cut against the grain into very thin strips)
1 teaspoon of light flavoured olive oil or coconut oil
1 lb of trimmed green beans
3 inch piece of ginger (quarter cup peeled and cut into thin strips
4 cloves of garlic
1. Warm the oil over a medium high heat. Add the steak and cook, tossing and turning until browned, about 5 minutes. Remove the meat onto a plate.
2. Add ginger, green beans, and garlic to the juices left in the frying pan. Combine the ingredients, add water and cover with a lid or plate.
3. Cook for 5 minutes on a medium to high heat. Uncover and add the steak and green beans in the pan until the beans are crisp tender for a further 5-7 minutes.
4. Serve immediately by itself or over rice