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Breakfast Wrap

Yields1 ServingPrep Time15 minsCook Time10 minsTotal Time25 mins

Mushroom Breakfast Wrap

 4 round flour tortillas (15-cm diameter)
 20 g butter
 100 g swiss brown mushrooms, sliced
 6 eggs, lightly whisked
 2 tbsp milk or cream
 8 cherry tomatoes, quartered
 50 g baby spinach
 2 tbsp finely sliced green shallots
 tomato chutney or sauce to serve
1

Preheat oven to 160ºC. Wrap the tortillas in foil. Heat in oven for 10 minutes or until hot.

2

Heat half the butter in a medium non-stick frying pan. Add mushrooms and cook over medium heat, stirring occasionally, for 5 minutes or until golden. Transfer to a warm bowl. Wipe the frying pan clean with kitchen towel.

3

Whisk together egg and milk or cream in a bowl. Season with salt and pepper. Melt remaining butter in the frying pan. Add egg mixture and cook over medium heat, stirring Until mixture is cooked but still creamy. Remove from heat and transfer to a warm bowl.

4

Serve immediately with the warm tortillas, mushrooms, baby spinach and green shallots. Serve with tomato chutney or sauce.