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Breakfast Egg Wraps


TOTAL TIME: 12 MINS

SERVINGS: 4

CALORIES/SERVING: 429 KCAL


INGREDIENTS:

  • 500g pack closed cup mushrooms

  • 4 tsp 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


METHOD:

  1. Thickly slice half the pack of mushrooms. Heat 2 tsp rapeseed oil in a non-stick pan. Add the mushrooms, stir briefly then fry with the lid on the pan for 6-8 mins. Stir in half the tomatoes then cook 1-2 mins more with the lid off until softened.

  2. Beat together the eggs really well with the parsley and oats. Heat a drop of oil in a large non-stick frying pan. Pour in a ¼ of the egg mix and fry for 1 min until almost set, flip over as if making a pancake. Tip from the pan, spread with a quarter of the mustard, spoon a ¼ the filling down the centre and roll up. Now make a second wrap using another ¼ of the egg mix and filling. If you're following our Healthy Diet Plan, save the rest for the following day.


NUTRITION:

kcal-429

fat-20g

saturates-4g

carbs-31g

sugars-4g

fibre-6g

protein-28g

salt-0.55g


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