High Protein Mexican Egg Roll

Egg Roll

This is a great breakfast or lunch. It packs 38g protein per serving and takes about 15 minutes to prepare.

What You Need:

  • 7 oz. (200g) lean ground beef
  • 1 tsp. Mexican seasoning
  • 1 red sweet pepper, chopped
  • 3 eggs
  • 4 egg whites
  • 1 tsp. coconut oil
  • 2 handfuls baby spinach


What You Need to Do

Heat a non-stick pan on medium heat and cook the beef, about 7 minutes. Season with the Mexican spices, salt & pepper. Once cooked transfer onto a plate, cover with tin foil and set aside.

Using the same pan cook the peppers until slightly softened, about 5 mins.

In a bowl, whisk the eggs and season with salt & pepper. Heat a separate pan with the coconut oil and pour in the eggs, cover with a lid and cook for a few minutes until cooked. Flip like a pancake if necessary to cook the other side.

Once cooked place the egg omelette on a piece of tin foil, top with spinach, cooked peppers and beef. Roll up wrapping in tin foil to secure the filling. Unwrap the top and enjoy. Delicious with salsa.