BREAKFAST EGG WRAPS

Breakfast egg wraps image

Enjoy these protein-rich egg wraps filled with mushrooms and tomatoes for a quick, filling and healthy breakfast. It provides iron, folate and fibre.

Provided by Sara Buenfeld

Time 12m

Number Of Ingredients 7

Ingredients

500g pack closed cup mushrooms
4 tsp rapeseed oil , plus 2 drops
320g cherry tomatoes , halved, or 8 tomatoes, cut into wedges
2 generous handfuls parsley , finely chopped
8 tbsp porridge oats (40g)
10 eggs
4 tsp English mustard powder made up with water

Steps:

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.
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.

Nutrition Facts : Calories 429 calories, Fat 20 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 28 grams protein, Sodium 0.55 milligram of sodium