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Breakfast egg wraps

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breakfast egg wrap 440 400

Ingredients

Ingredients
500g pack closed cup mushrooms
4 tsp cold pressed 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
Tip
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Direction

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.

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