Enjoy these protein-rich egg wraps filled with mushrooms and tomatoes for a quick, filling and healthy breakfast. It provides iron, folate and fibre. Perfect to eat after breaking your 16 hour fast!
200g pack closed cup mushrooms
slurp olive oil
150g cherry tomatoes , halved, or 4 tomatoes, cut into wedges
1 generous handful parsley , finely chopped
4 tbsp porridge oats (40g)
2 tsp English mustard powder made up with water
Thickly slice half the pack of mushrooms. Heat the olive 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.
Beat together the eggs really well with the parsley and oats. Heat an extra drop of oil in a large non-stick frying pan. Pour in half 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 half of the mustard, spoon half of the filling down the centre and roll up. Now make a second wrap using another half of the egg mix and filling.