Breakfast Egg Wraps with Mushrooms, Tomatoes, and Parsley Recipe

Introduction

These breakfast egg wraps are a fresh, nutritious way to start your day, packed with mushrooms, tomatoes, and herbs. Light yet satisfying, they combine fluffy eggs with savory vegetables for a delicious morning meal.

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

Instructions

1. Step 1: 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 for 6-8 minutes.
2. Step 2: Stir in half the tomatoes, then cook for 1-2 minutes with the lid off until softened.
3. Step 3: Beat the eggs thoroughly with the parsley and oats until well combined.
4. Step 4: Heat a drop of oil in a large non-stick frying pan. Pour in a quarter of the egg mixture and cook for about 1 minute until almost set. Flip like a pancake to cook the other side briefly.
5. Step 5: Slide the egg wrap from the pan, spread with a quarter of the prepared mustard, spoon a quarter of the mushroom and tomato filling down the center, and roll up to form a wrap.
6. Step 6: Repeat the process with another quarter of the egg mixture and filling to make a second wrap. Save the remaining mixture and filling for another day if desired.

Tips & Variations

• For extra flavor, add a pinch of smoked paprika or chili flakes to the mushroom mixture while cooking.
• Use spinach or kale in place of parsley for a different greens option.
• For a gluten-free version, replace porridge oats with ground almonds or oat bran certified gluten-free.

Storage

Store any leftover egg wraps in an airtight container in the refrigerator for up to 2 days. Reheat gently in a non-stick pan or microwave until warmed through. For best texture, avoid overcooking upon reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the filling ahead of time?

Yes, you can cook the mushroom and tomato filling a day in advance and store it in the fridge. This makes assembly quicker in the morning.

Can I use a different type of oil?

Absolutely. Olive oil or avocado oil can be used as alternatives to rapeseed oil, offering slightly different flavors but similar cooking results.

Breakfast Egg Wraps with Mushrooms, Tomatoes, and Parsley Recipe

---

★★★★★

4.7 from 147 reviews

• Author: Noah
• Total Time: 25 minutes
• Yield: 4 egg wraps 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

A nutritious and delicious breakfast recipe featuring savory egg wraps filled with sautéed mushrooms and tomatoes, accented by fresh parsley and hearty oats for added texture and sustenance. These wraps are quick to prepare and perfect for a healthy start to your day.

---

Ingredients

Scale 1x2x3x

Vegetables

• 500g pack closed cup mushrooms
• 320g cherry tomatoes, halved (or 8 tomatoes, cut into wedges)
• 2 generous handfuls parsley, finely chopped

Other Ingredients

• 4 tsp cold pressed rapeseed oil, plus 2 drops
• 8 tbsp porridge oats (40g)
• 10 eggs
• 4 tsp English mustard powder made up with water

---

Instructions

1. Prepare Mushrooms: Thickly slice half the pack of mushrooms. Heat 2 tsp rapeseed oil in a non-stick pan over medium heat. Add the mushrooms, stir briefly, then cover with a lid and fry for 6-8 minutes until softened and tender.
2. Add Tomatoes: Stir in half the cherry tomatoes into the mushrooms. Cook uncovered for another 1-2 minutes until the tomatoes soften, then remove from heat and set aside as filling.
3. Beat Egg Mixture: In a bowl, beat together the 10 eggs thoroughly with the finely chopped parsley and porridge oats until well combined.
4. Cook Egg Wraps: Heat a drop of cold pressed rapeseed oil in a large non-stick frying pan over medium heat. Pour in approximately one-quarter of the egg mixture, cooking for about 1 minute or until the eggs are almost set. Carefully flip over like a pancake and cook briefly on the other side.
5. Assemble Wraps: Tip the cooked egg wrap onto a plate. Spread a quarter of the prepared English mustard evenly over the surface. Spoon a quarter of the mushroom and tomato filling down the center, then roll up the wrap tightly. Repeat this process two more times to make a total of four wraps.
6. Serving and Storage: Serve the egg wraps warm. If following the Healthy Diet Plan, save the remaining egg mixture and filling for the following day’s breakfast.

Notes

• Use half the pack of mushrooms for the filling; the rest can be saved for another use.
• English mustard powder should be mixed with water according to package instructions before spreading on the wraps.
• The porridge oats add a subtle texture and help bind the egg mixture together.
• These wraps can be refrigerated and gently reheated for a quick breakfast the next day.
• Ensure the pan is non-stick to avoid the egg wraps from breaking when flipping.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Breakfast
• Method: Frying
• Cuisine: British

Keywords: breakfast egg wraps, mushroom and tomato wraps, healthy breakfast, savory egg pancakes, vegetarian breakfast