Recipe information
Ingredients for - Breakfast egg wraps
1. 500g pack closed cup mushrooms -
2. 4 tsp rapeseed oil , plus 2 drops -
3. 320g cherry tomatoes , halved, or 8 tomatoes, cut into wedges -
4. 2 generous handfuls parsley , finely chopped -
5. 8 tbsp porridge oats (40g) -
6. 10 eggs -
7. 4 tsp English mustard powder made up with water -
How to cook deliciously - Breakfast egg wraps
1. Stage
Thickly slice half the pack of mushrooms. Heat 2 tsp rapeseed oil in a non-stick pan. Add the mushrooms, stir briefly then fry with the lid on the pan for 6-8 mins. Stir in half the tomatoes then cook 1-2 mins more with the lid off until softened.
2. Stage
Beat together the eggs really well with the parsley and oats. Heat a drop of oil in a large non-stick frying pan. Pour in a ¼ of the egg mix and fry for 1 min until almost set, flip over as if making a pancake. Tip from the pan, spread with a quarter of the mustard, spoon a ¼ the filling down the centre and roll up. Now make a second wrap using another ¼ of the egg mix and filling. If you're following our Healthy Diet Plan, save the rest for the following day.
