Healthy Breakfast Egg Wraps with Mushrooms, Tomatoes, and Parsley Recipe

Introduction

These breakfast egg wraps are a delicious and nutritious way to start your day. Packed with fresh mushrooms, tomatoes, and herbs, they’re light yet satisfying. Perfect for a quick weekday breakfast or a leisurely weekend brunch.

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 of rapeseed oil in a non-stick pan. Add the mushrooms, stir briefly, then cover with a lid and fry for 6-8 minutes.
2. Step 2: Stir in half the tomatoes and cook, uncovered, for 1-2 minutes until softened.
3. Step 3: Beat the eggs thoroughly with the parsley and oats until combined.
4. Step 4: Heat a drop of rapeseed oil in a large non-stick frying pan. Pour in a quarter of the egg mixture and fry for 1 minute until almost set.
5. Step 5: Flip the egg pancake carefully, then remove it from the pan.
6. Step 6: Spread a quarter of the mustard over the egg, spoon a quarter of the mushroom and tomato filling down the centre, and roll up the wrap.
7. Step 7: Repeat steps 4 to 6 to make a second wrap. Save the remaining egg mixture and filling for the following day if desired.

Tips & Variations

• Use spinach or kale instead of parsley for a different herb flavor and added greens.
• Add a sprinkle of cheese inside the wrap before rolling for extra richness.
• Try swapping rapeseed oil for olive oil for a slightly fruitier taste.
• For a spicier kick, mix a pinch of chili flakes into the egg batter.

Storage

Store any leftover wraps in an airtight container in the fridge for up to 2 days. Reheat gently in a pan or microwave until warmed through. The filling can be kept separately and added fresh before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of mushrooms in this recipe?

Yes, you can substitute with cremini, button, or portobello mushrooms depending on your taste and availability. Just adjust cooking time if they are larger.

Is it necessary to add oats in the egg mixture?

Oats help bind the egg and add texture, making the wraps more filling. However, you can omit them if you prefer a smoother, lighter wrap.

Healthy Breakfast Egg Wraps with Mushrooms, Tomatoes, and Parsley Recipe

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★★★★★

4.4 from 60 reviews

• Author: Luna
• Total Time: 25 minutes
• Yield: 2 wraps 1x
• Diet: Vegetarian

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Description

Delicious and nutritious breakfast egg wraps packed with sautéed mushrooms, fresh tomatoes, parsley, and oats for a wholesome start to your day.

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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

Oils & Fats

• 4 tsp cold pressed rapeseed oil, plus 2 drops

Dry Ingredients

• 8 tbsp porridge oats (40g)
• 4 tsp English mustard powder made up with water

Proteins

• 10 eggs

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Instructions

1. Prepare Mushrooms: Thickly slice half the pack of mushrooms. Heat 2 tsp rapeseed oil in a non-stick pan. Add the sliced mushrooms, stir briefly then cover the pan with a lid and fry for 6-8 minutes.
2. Add Tomatoes: Stir in half the cherry tomatoes and cook uncovered for another 1-2 minutes until the tomatoes have softened.
3. Make Egg Mixture: Beat together the eggs thoroughly with the finely chopped parsley and porridge oats until well combined.
4. Cook Egg Wraps: Heat a drop of rapeseed oil in a large non-stick frying pan. Pour in a quarter of the egg mixture and fry for 1 minute until almost set. Carefully flip over like making a pancake.
5. Assemble Wraps: Tip the cooked egg wrap from the pan, spread a quarter of the prepared English mustard evenly over it, spoon a quarter of the mushroom and tomato filling down the centre, then roll up tightly to form a wrap.
6. Repeat: Repeat the process to make a second wrap with another quarter of the egg mixture and filling. Save the remaining egg mixture and filling for the following day if desired.

Notes

• Use a non-stick pan to ensure the egg wraps cook evenly and do not stick when flipping.
• For a vegetarian option, this recipe already fits the vegetarian diet.
• Ensure mustard powder is mixed with water thoroughly for smooth spreading.
• To save time, prepare the filling a day in advance.

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

Keywords: breakfast, egg wraps, mushroom, tomato, healthy breakfast, vegetarian, porridge oats, rapeseed oil