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.

 

 

Method

STEP 1

• 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.

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STEP 2

• 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 our Healthy Diet Plan.

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Ingredients

• 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