Mexican egg roll recipe – healthy & easy

Mexican egg roll recipe – healthy & easy

recipe image


  • 1 large egg
  • a little rapeseed oil for frying
  • 2 tbsp tomato salsa
  • about 1 tbsp fresh coriander


  • 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.


If you don’t have bought salsa, chop a tomato and a little onion, mix that with a dash of ketchup and chilli sauce, then stir in some chopped coriander.

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