Description
Delicious and nutritious breakfast egg wraps packed with sautéed mushrooms, fresh tomatoes, parsley, and oats for a wholesome 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
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
Instructions
- 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.
- Add Tomatoes: Stir in half the cherry tomatoes and cook uncovered for another 1-2 minutes until the tomatoes have softened.
- Make Egg Mixture: Beat together the eggs thoroughly with the finely chopped parsley and porridge oats until well combined.
- 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.
- 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.
- 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
