Culture Street

I have to admit to being a creature of habit with my weekday breakfasts, but on the weekend I love to do something different. These wraps filled with scrambled eggs and veggies are so delicious, they fit the bill for a leisurely Sunday morning meal. Ive used a sandwich press to toast the wraps, but if you dont have one you can do this in a large non-stick frying pan instead.

Serves 4 Time 40 minutes

Ingredients
12 cherry tomatoes, halved
Freshly ground black pepper
1/2 garlic clove, crushed
8 button mushrooms, sliced (see note)
70 g (21/2 oz) rocket (arugula) leaves
8 free-range or organic eggs
125 ml (4 fl oz/1/2 cup) light milk
4 thin wholegrain wraps
1 tablespoon extra virgin olive oil
1 teaspoon balsamic vinegar
Pinch of salt flakes

Method
Preheat the oven to fan-forced 160C (315F/Gas 23). Line a baking tray with baking paper.
Put the tomatoes on the tray, drizzle with 2 teaspoons of the extra virgin olive oil and the balsamic vinegar, and season with salt and pepper. Roast for 30 minutes or until the tomatoes are soft and slightly caramelised. Remove from the oven and set aside to cool.

Preheat a sandwich press, if using.

Heat a teaspoon of the olive oil in a frying pan over medium heat. Add the garlic and mushrooms and saut for 34 minutes or until browned.

Meanwhile, break the eggs into a bowl and whisk together with the milk.

Remove the mushrooms from the pan and set aside.

Wipe the pan with paper towel and place over medium heat. Drizzle the pan with the remaining teaspoon of olive oil and pour in the egg mixture. Cook gently, moving the eggs with a wooden spoon until just set (they should still be slightly wet as the mixture will continue to cook off the heat). Remove from the heat and set aside.

Lay out the wraps on your work surface. Divide the rocket between the wraps and place in the centre of each one, then top with the sauted mushrooms, slow-roasted tomatoes and the scrambled eggs. Fold the bottom of the wrap up into the centre, then fold each side over the other to enclose the filling and form a parcel, open only at the top.

Place in the preheated sandwich press or in a frying pan over medium heat and cook for 12 minutes until sealed and heated through. If cooking in a frying pan, turn over after 1 minute to toast the other side.

Serve immediately.

Note Ive just used button mushrooms here, but you could also try chestnut, shiitake or any other type of small mushroom. All mushrooms have an impressive nutrition profile and are a worthy addition to your diet.

GetLeanStayLean_CVRImages and recipes from Get Lean Stay Lean by Joanna McMillan (Murdoch Books RRP $35). You can buy the book here.

You Might Also Like

Food

Banana and Coconut Bread

Theres nothing quite like remaking an old favourite using new ideas and new ingredients, and this nourishing banana bread wins people over time after time, even though its quite different...

On May 6, 2016

Food

Recipe: Nori-crusted salmon

Im a huge salmon lover, so Im always looking for new ways to prepare and serve it. Here Ive teamed it with nori, and its salty sea flavour works perfectly...

On January 27, 2017

Food

Avocado Pesto Gnocchi

serves 2 generously / preparation : 6 minutes

On July 21, 2017
 

Food

Rainbow Cake With Edible Flowers

I wanted to create a rainbow cake with natural flavours and colours rather than using food colouring. I asked the florist for a rainbow selection of edible flowers to go...

On July 29, 2016

Food

Spiced chickpea and sweet potato cakes with poached eggs

Preparation time: 15 minutes Cooking time: 25 minutes (plus 50 minutes chilling time) Makes: 6

On January 10, 2014

Food

Slow-roasted tomato and scrambled egg breakfast wrap

I have to admit to being a creature of habit with my weekday breakfasts, but on the weekend I love to do something different. These wraps filled with scrambled...

On January 20, 2017
 
Copyright © 2012 - 2018 Culture Street
Contact: info@culturestreet.com.au