Breakfast egg wraps

Enjoy these protein-rich egg wraps filled with mushrooms and tomatoes for a quick, filling and healthy breakfast. It provides iron, folate and fibre.

  • Prep:5 mins
    Cook:7 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 429
  • fat 20g
  • saturates 4g
  • carbs 31g
  • sugars 4g
  • fibre 6g
  • protein 28g
  • salt 0.55g


  • 500g pack closed cup mushrooms
  • 4 tsp cold pressed rapeseed oil, plus 2 drops
  • 320g cherry tomatoes, halved, or 8 tomatoes, cut into wedges
  • 2 generous handfuls parsley, finely chopped
  • 8 tbsp porridge oats (40g)
  • 10 eggs
  • 4 tsp English mustard powder made up with water


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  1. Thickly slice half the pack of mushrooms. Heat 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 mins. Stir in half the tomatoes then cook 1-2 mins more with the lid off until softened.

  2. Beat together the eggs really well with the parsley and oats. Heat a drop of oil in a large non-stick frying pan. Pour in a ¼ 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 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. If you're following our Healthy Diet Plan, save the rest for the following day.

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