Delish Egg Wraps

  • 29 May - 04 Jun, 2021
  • Mag The Weekly
  • Cookery

Ingredients

· 500 g mushrooms

· 4 teaspoons rapeseed oil

· 320 g cherry tomatoes

· 2 handfuls parsley

· 8 tablespoons porridge oats

· 10 eggs

· 4 teaspoon mustard powder

Method

Thickly slice half the pack of mushrooms. Heat two teaspoons rapeseed oil in a non-stick pan. Add the mushrooms, stir briefly then fry with the lid on the pan for five minutes. Stir in half the tomatoes then cook two minutes more with the lid off until softened. Beat together the eggs well with the parsley and oats. Heat a drop of oil in a non-stick frying pan. Pour in a ¼ of the egg mix and fry for a minute 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. Serve.

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