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Breakfast egg wraps

Breakfast egg wraps

These protein-rich egg wraps are filled with tomatoes and mushrooms for a healthy, quick and filling breakfast. It is rich in iron, folate, and fibre.





  • Half of the mushrooms should be thinly sliced. In a nonstick skillet, heat two tablespoons of rapeseed oils. Stir in the mushrooms and fry for 6-8 minutes. Mix in half of the tomatoes, then continue cooking for 1-2 minutes more until softened.


  • Mix the eggs with the parsley, oats and egg yolks together. In a large nonstick skillet, heat a little oil. Place 1/4 cup of the egg mixture in a large nonstick frying pan. Fry for 1 minute until set. Flip over and cook until golden brown. Spread 1/4 of the mustard on the bottom, then place the filling in the middle. Roll up. Make a second wrap with 1/4 of the egg mixture and filling. You can save the rest if you are following ourĀ Healthy Diet Plan.


  • 500g bag of closed-cup mushrooms
  • 4 tsp rapeseed oils, plus two drops
  • 320g cherry tomatoes, halved, or eight tomatoes, cut into wedges
  • Two large handfuls of parsley, finely chopped
  • 8 tbsp porridge oats (40g)
  • Ten eggs
  • 4 tsp English Mustard Powder, diluted with water


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Written by Ax

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