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
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
- 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.
- 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.
- Beat Egg Mixture: In a bowl, beat together the 10 eggs thoroughly with the finely chopped parsley and porridge oats until well combined.
- 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.
- 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.
- 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
