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. I’ve used a sandwich press to toast the wraps, but if you don’t have one you can do this in a large non-stick frying pan instead.
Serves 4 Time 40 minutes
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
Preheat the oven to fan-forced 160°C (315°F/Gas 2–3). 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 sauté for 3–4 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 sautéed 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 1–2 minutes until sealed and heated through. If cooking in a frying pan, turn over after 1 minute to toast the other side.
Note I’ve 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.
Images and recipes from Get Lean Stay Lean by Joanna McMillan (Murdoch Books RRP $35). You can buy the book here.
What’s not to like in this crowd-pleasing recipe? Easy to cook and even easier to eat, it’s everything you want in a noodle dish. As with all stir-fries, make sure...On December 2, 2016
Gluten-freeOn April 29, 2016
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
You can save LOADS of money on your grocery bill if you simply ditch any form of packaged muesli product from your kitchen cupboard. This version rocks in flavour and...On June 9, 2017
These little gems are a trip down memory lane for me. I have a vivid memory from when I was a child of Mum and Dad taking me on a...On March 27, 2015
A modern twist on a French classic, this is a simple dessert that can be made in advance with the final touches added just before serving. It’s great on its...On July 14, 2016