An omelette filled with mushrooms and tomatoes

Breakfast egg wraps

  • Rating: 4 out of 5.12 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 4

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

  • Healthy
  • Vegetarian
Nutrition: per serving
NutrientUnit
kcal429
fat20g
saturates4g
carbs31g
sugars4g
fibre6g
protein28g
salt0.55g
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Ingredients

Method

  • 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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    Rating: 4 out of 5.12 ratings
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