cooking365

Breakfast egg wraps

Breakfast egg wraps
  • Prep Time
    5 mins
  • Cook Time
    7 mins
  • Serving
    4
  • View
    13

Enjoy these protein-rich egg wraps filled with mushrooms and tomatoes for a quick, filling and healthy breakfast. It provides iron, folate and fibre.

Ingredients

Ingredients

Nutrition

Per Serving:

  • Daily Value*
  • kcal 429 fat 20g saturates 4g carbs 31g sugars 4g fibre 6g protein 28g salt 0.55g

    Directions

    Step 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.

    Step 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.

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