Breakfast egg wraps
By Hobbykoch ·
Enjoy these protein-rich egg wraps filled with mushrooms and tomatoes for a quick, filling and healthy breakfast. It provides iron, folate and fibre.
- Servings
- 4
- Prep time
- 5 Min.
- Cook time
- 7 Min.
- Total time
- 12 Min.
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
Instructions
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.
Nutrition facts
per serving
| Energy | 429 kcal |
|---|---|
| Fat | 20 g |
| of which saturates | 4 g |
| Carbohydrates | 31 g |
| of which sugars | 4 g |
| Fiber | 6 g |
| Protein | 28 g |
| Salt | 0.6 g |
Provided by the author, partly estimated. Please check ingredients and allergens yourself.
Source: bbcgoodfood.com
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