top of page



  • 2 cup mushrooms, sliced

  • 1 tbs olive oil

  • 2 corn cobs, steamed, kernels removed

  • 8 eggs, lightly beaten

  • 1 cup reduced fat milk

  • 2 cup baby spinach leaves

  • 4 soft wholegrain wraps

  • 80g light tasty cheese, shredded


Step 1 of 3

Combine eggs, cheese and milk in a bowl and whisk lightly. Pour egg mixture into a deep non-stick frying pan over medium-low heat. Cook, scraping in from the edges occasionally, until just set. Keep warm until serving.

Step 2 of 3

Meanwhile, heat oil in a frying pan over medium heat. Add mushrooms and corn and sauté for three minutes. Turn off the heat, add spinach leaves and toss through mushrooms and corn to wilt.

Step 3 of 3

Heat wraps in the microwave according to packet instructions. Fill wraps equally with scrambled egg, mushrooms, corn and spinach and serve immediately.

0 views0 comments

Recent Posts

See All


bottom of page