Protein Rich Egg Wraps

These egg wraps are one of my go to high protein breakfasts. They are filled with mushrooms and tomatoes for a quick, filling and healthy breakfast. This breakfast provides you with iron, folate and fibre. I hope you enjoy them as much as I do.

Ingredients

• 500g mushrooms of your choice

• 4 tsp coconut oil or butter

• 320g cherry tomatoes , halved, or 8 tomatoes, cut into wedges

• 2 big handfuls parsley , finely chopped

• 8 tbsp porridge oats (40g)

• 10 eggs (organic if possible)

• 4 tsp English mustard powder made up with water

Directions

Thickly slice half the mushrooms. Heat 2 tsp coconut 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 soft.

Beat together the eggs with the parsley and oats. Heat a drop of coconut 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. Enjoy!