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Mexican Egg Roll

Prep Time:

2-5 Mins

Cook Time:


Serves 2



2 x Eggs + 1/4 cup egg white

2 x Tablespoons tomato salsa

1 x Tablespoon fresh coriander

1 Tablespoon olive oil


1. Beat the eggs 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.

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.

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