A tasty and healthy tomato salsa egg roll made with eggs, stir-fry vegetables and no gluten, nuts, soy or lactose – perfect for lunch or dinner!
Special diets: Vegetarian | gluten-free | nuts-free | soy-free | lactose-free |
️Allergens: eggs | not vegan |
⏱ 7 mins – easy
🍽 2 servings – 56 kcal per serving
|
Serving 43g |
Fat 4g |
Sat. fat 0g |
Sodium 38mg |
|
Carbs 2g |
Fibers 1g |
Sugars 0g |
Proteins 3g |
INGREDIENTS
- 1 eggs
- half tsp canola oil
- 2 tbsp tomato sauce
- 1 tbsp coriander
TOOLS
- 1 bowl
- 1 whisk
- 1 non-stick pan
- 1 board
- 1 spoon
- 1 spatula
STEPS
Crack eggs in bowl and add 1 tbsp of water. Whisk for 2 minutes to get beaten eggs.
Heat a non-stick pan and add canola oil. Warm the pan and add beaten eggs. Cook for 2 minutes.
Flip the eggs using a spatula.
Cook for 1 minute more then stop heat and remove from non-stick pan.
Put cooked eggs in a board. Add tomato sauce and spread it with a spoon.
Add coriander
Roll.
It’s ready to be served !
