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 orfield 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

Each 204g serving contains (excludes serving suggestion)

KCal

216

Carbs

7.2g

Fibre

1.8g

Protein

19.0g

Fat

11.9g

Saturates

5.1g

Sugars

6.3g

Salt

0.7g

Fruit/Veg Portion

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

Please view Whisk.com privacy policy for more information

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.

Get more tasty recipes by becoming a member

Join us as a member and receive exclusive recipes and healthy eating advice straight to your door with Balance magazine, among many other updates and benefits.

Become a member

Talk to us about diabetes

Veggie brunch wraps

Ingredients