Breakfast Egg Wraps

18 mins

  • 500g close cup mushrooms
  • 320g cherry tomatoes, halved
  • 2 generous handfuls finally chopped parsley
  • 4 tsp English mustard
  • 4 tsp rapeseed oil
  • 8 tbsp (30g) porridge oats
  • 10 eggs
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Breakfast egg wraps


Thickly slice half the quantity of mushrooms. Heat the oil in a non-stick pan. Add the mushrooms, stir briefly then fry with the lid on for 6 to 8 minutes. Stir in half the tomatoes then cook for a further 1 to 2 minutes with the lid off until softened.

Beat together the eggs well with the parsley and oats. Heat a drop of oil in a large non-stick frying pan. Pour in ¼ of the egg mixture and fry for 1 minute until almost set, flip over as if making a pancake. Tip from the pan, spread with ¼ of the mustard, spoon a ¼ of the filling mixture down the centre and roll up. Another 3 wrap can be made with another ¼ of the mixture each or they can be saved for second day.

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