Egg breakfast wraps recipe

Ingredients:

2 free-range eggs
1/2 cup sliced mushrooms
1 Tbsp butter or oil
1 spring onion, sliced
1 small bunch parsley,
finely chopped
1 handful of baby spinach, finely chopped
2 wholemeal tortillas
Tomato paste or tomato relish

Oil
1 tomato, diced
1/3 cup grated cheese (optional)

METHOD

1. Place eggs in a bowl and beat together with some salt and pepper. Set aside. Place the mushrooms in a pan with butter or oil and cook for a few minutes until browned. Set aside.
2. Place the greens in a bowl and mix together. Set aside. Coat one side of each wrap with the tomato paste or relish.
3. Heat a medium-sized frying pan over a medium heat. Add a little oil to cover the bottom of the pan. Add half of the egg and move the pan around until the bottom of the pan is evenly covered with a thin layer of egg. Cook for 30 seconds and then place the tortilla, tomato paste side down, on top of the egg mixture. Cook for a further 30 seconds, then flip the whole thing over to brown the other side of the wrap.
4. Transfer to a plate. Add the mushrooms, greens, diced tomato and cheese, if using, and roll up. Repeat with the next tortilla and egg mixture. Serve immediately.

Recipe extracted from Sustain: Plant-based
food for active people by Brooke Donoghue, Luuka Jones and Christel Dunshea-Mooij, published by Bateman Books, RRP: $45.00. Photography by Brooke Donoghue, Luuka Jones.