Breakfast Egg Wraps

Prep:5 minutes

Cook:10 minutes


Enjoy these protein-rich egg wraps filled with mushrooms and tomatoes for a quick, filling and healthy breakfast


2 glugs of olive oil (you'll need 2 frying pans)
200g mushrooms, sliced
150g cherry tomatoes, halved
1 generous handful parsley, finely chopped
4 tbsp porridge oats (40g)
5 eggs
Pinch LoSalt
Freshly ground black pepper


1. Heat a glug of olive oil in a non-stick pan. Add the mushrooms, stir briefly then fry with the lid on the pan for 6-8 mins.

2. Next stir in the tomatoes and cook 1-2 mins more with the lid off until softened.

3. Meanwhile, beat together the eggs really well with the parsley and oats.

4. Season with black pepper and a pinch of LoSalt.

5. Heat an extra drop of oil in a large non-stick frying pan.

6. Pour in the egg mix and fry for a few minutes until cooked and set, loosening around the edges with a spatula.

7. Once cooked, pour the cooked mushrooms and tomatoes down the middle of the egg wrap. Fold in half, then cut this in half again to make 2 portions.