Egg Rolls

A quick, easy and filling low-carb breakfast. This makes four or five eggs rolls, depending upon the size of the eggs, which you then cut in half. Serves two and they taste remarkably nice served cold.


1. Lightly beat three eggs

2. Lightly oil and heat a frying pan.

3. Add a very thin layer of egg.

4. When the egg loosens at the edges, flip over and cook for a few more seconds.

5. Slide onto a plate and add your choice of filling (such as a mixture of grated cheese, ham, sliced red pepper, spring onion, sliced tomato, sliced chilli)

6. Roll up omelette like a pancake and cut in half.

7. Serve with soured cream, soy sauce or your choice of ketchup.