omelette-roll-up

Omelette roll up

1 large egg
a little rapeseed or olive 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.