Name: Veggie brunch wraps
Prep time: 8 minutes
Cook time: 10
Yield: 2
Ingredients: 1 spray sunflower oil; 4 eggs, beaten; 1tbsp chopped fresh; chives; 75g light soft cheese; 2 large portobello or field mushrooms; 2tsp balsamic vinegar; 2 plum tomatoes, seeds discarded and finely diced; ¼ red onion, very thinly sliced

Veggie wraps on plate with knife and fork

This quick and tasty dish will satisfy your brunch cravings.

Serves

Prep

8 minutes

Cook

Nutritional Information:

Each 204g serving contains (excludes serving suggestion)

KCal: 216
Carbs: 7.2g
Fibre: 1.8g
Protein: 19.0g
Fat: 11.9g
(Medium)
Saturates: 5.1g
(Medium)
Sugars: 6.3g
(Low)
Salt: 0.7g
(Medium)
Fruit/Veg Portion: 0

What makes a healthy, balanced diet?

Ingredients

1 spray sunflower oil
4 eggs, beaten
1tbsp chopped fresh
chives
75g light soft cheese
2 large portobello or field mushrooms
2tsp balsamic vinegar
2 plum tomatoes, seeds discarded and finely diced
¼ red onion, very thinly sliced

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Method

Step 1

Heat a small frying pan and spray with 2 pumps of oil. Add ¼ of the beaten egg and tilt the pan so that the egg spreads to form a 15cm circle. Cook for 30 secs, carefully turn over and cook for a further 30 secs. Lift onto a plate and repeat to make 4 wraps in total.

Step 2

Stir the chives and cheese together. Put the mushrooms on a plate, drizzle each with 1tsp vinegar, cover with clingfilm, pierce and microwave on full power for 2 mins. Thinly slice.

Step 3

Spread the wraps with the cheese, arrange the mushrooms on top, scatter over the chopped tomatoes and onion, roll up loosely and serve. Delicious hot or cold.

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Veggie brunch wraps

Nutritional Information:

Ingredients

Method

Step 1

Step 2

Step 3

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