Breakfast Egg Wraps

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

INGREDIENTS

• 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

METHOD

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.