Egg Wrap for Breakfast

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v 
10
eggs

v 
500g
pack closed cup mushrooms

v 
4
tsp chilly pressed rapeseed oil , plus 2 drops

v 
320g
cherry tomatoes , halved, or 8 tomatoes, reduce into wedges

v 
2
beneficiant handfuls parsley , finely chopped

v 
8
desk spoons porridge oats (40g)

v 
4
tsp English mustard powder made up with water

 

Instructions:

1.      
Thickly
slice half the pack of mushrooms. Warmth 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 minutes.

2.      
Stir
in half the tomatoes then cook dinner 1-2 minutes extra with the lid off till
softened.

3.      
Beat
collectively the eggs very well with the parsley and oats. Warmth a drop of oil in
a big non-stick frying pan.

4.      
Pour
in a ¼ of the egg combine and fry for 1 min till nearly set, flip over as if
making a pancake. Tip from the pan, unfold with 1 / 4 of the mustard, spoon
a ¼ the filling down the middle and roll up.

5.      
Now
make a second wrap utilizing one other ¼ of the egg combine and filling.

 

 

 

 

 

 

 

 

 

 

 

 

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