Egg Wrap for Breakfast

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


  1. Thicklyslice half the pack of mushrooms. Warmth 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 minutes.
  2. Stirin half the tomatoes then cook dinner 1-2 minutes extra with the lid off till
  3. Beatcollectively the eggs very well with the parsley and oats. Warmth a drop of oil in
    a big non-stick frying pan.
  4. Pour in a ¼ of the egg combine and fry for 1 min till nearly set, flip over as if
    making a pancake. Tip from the pan, unfold with 1 / 4 of the mustard, spoon
    a ¼ the filling down the middle and roll up.
  5. Now make a second wrap utilizing one other ¼ of the egg combine and filling.

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