Breakfast Egg Wraps

• closed mushrooms in cup500g g
• rapeseed oil↗4 tsp tsp

  plus 2 drops

• cherry tomatoes↗320g g

  halved, or 8 tomatoes sliced into wedges

• parsley↗2 generous handfuls handfuls

  finely chopped

• rolled oats↗8 tbsp tbsp

  (40g)

• eggs↗10
• English mustard powder↗4 tsp tsp

  mixed with water

Step-by-step instructions

1. 1

   Slice half a packet of closed mushrooms into thick pieces. Heat 2 tsp of rapeseed oil in a non‑stick pan. Add the mushrooms, stir quickly, then sauté covered for 6‑8 minutes. Add half of the cherry tomatoes and cook for another 1‑2 minutes uncovered until they become soft.

2. 2

   Whisk the eggs together with parsley and rolled oats. Heat a drop of oil in a large non‑stick pan. Pour a quarter of the egg mixture and cook for 1 minute until it almost sets, then flip as if making a pancake. Remove from the pan, spread a quarter of the mustard powder, place a quarter of the filling in the centre and roll up. Make a second roll using the remaining quarter of the egg mixture and filling. If you are using our Healthy Eating Plan, keep the leftovers for the next day.