Tortilla Egg Wraps With Mushrooms And Olives Recipes

NADIYA HUSSAIN'S EGG ROLLS

Steps:

• Crack the eggs into a bowl, then add the parsley, garlic granules, salt and pepper, and give everything a good mix. Put a small non-stick frying pan (20cm or 23cm to be precise) on the hob on a medium heat, and drizzle in 2 teaspoons of oil. Take the time at this stage to peel your tortilla wraps away from each other, otherwise you will be frustrated when you can't get them separated, and frustration leaves you with big holes in your tortillas. Put the olives into a bowl, and the sliced mushrooms, if using, in another bowl, and have them nearby. Pour 3 tablespoons of the egg mixture into the pan - the eggs should sizzle, but if they don't, turn the heat up a little. Scatter a few olive slices and mushrooms on to the wet egg mix. Take a tortilla wrap and spread it with a teaspoon of sun-dried tomato paste. Quickly put the tortilla on top of the egg, paste side down. While the wrap and egg are cooking, get the next wrap ready, spread with the paste. Using the back of a slotted spatula, press the top of the tortilla to help distribute the egg under the wrap. Cook for no more than 30 seconds, then, as soon as the egg has glued itself to the tortilla, flip over and cook on the other side just to warm it through for another 30 seconds. Take the pan off the heat and put the tortilla/egg on a plate. Roll the whole thing when it is cool enough to touch. Do the same with the rest of the wraps until the egg is used up. Wrap any leftovers in clingfilm and pop them into the freezer. When you are ready to eat the leftovers, leave to thaw in the fridge. Or microwave with clingfilm still on for 1 minute on high, until hot all the way through. Keep heating in 10 second bursts, if needed.

BREAKFAST EGG WRAPS

Steps:

• 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.
• 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.