WRAPS WITH EGGS RECIPES

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NADIYA HUSSAIN'S EGG AND MUSHROOM ROLLS | BBC TIME TO EAT



Nadiya Hussain's Egg and Mushroom Rolls | BBC Time to Eat image

Nadiya Hussain's tasty recipe for egg and mushroom tortilla rolls makes a quick and easy lunch or a satisfying breakfast, perfect for when you're on the go.

Provided by Nadiya Hussain

Total Time 20 minutes

Cook Time 20 minutes

Yield Serves 6

Number Of Ingredients 1

Steps:

  • Crack the eggs into a bowl, then add the parsley, garlic granules, salt and pepper, and give everything a good mix.

    Put a small non-stick frying pan (20cm or 23cm to be precise) on the hob on a medium heat, and drizzle in 2 teaspoons of oil.

    Take the time at this stage to peel your tortilla wraps away from each other, otherwise you will be frustrated when you can’t get them separated, and frustration leaves you with big holes in your tortillas.

    Put the olives into a bowl, and the sliced mushrooms, if using, in another bowl, and have them nearby. Pour 3 tablespoons of the egg mixture into the pan – the eggs should sizzle, but if they don’t, turn the heat up a little. Scatter a few olive slices and mushrooms on to the wet egg mix.

    Take a tortilla wrap and spread it with a teaspoon of sun-dried tomato paste. Quickly put the tortilla on top of the egg, paste side down. While the wrap and egg are cooking, get the next wrap ready, spread with the paste.

    Using the back of a slotted spatula, press the top of the tortilla to help distribute the egg under the wrap. Cook for no more than 30 seconds, then, as soon as the egg has glued itself to the tortilla, flip over and cook on the other side just to warm it through for another 30 seconds.

    Take the pan off the heat and put the tortilla/egg on a plate. Roll the whole thing when it is cool enough to touch. Do the same with the rest of the wraps until the egg is used up.

    Wrap any leftovers in clingfilm and pop them into the freezer.

    When you are ready to eat the leftovers, leave to thaw in the fridge. Or microwave with clingfilm still on for 1 minute on high, until hot all the way through. Keep heating in 10 second bursts, if needed.

EGG WRAPS WITH BLACK BEANS & ROCKET RECIPE | BBC GOOD FOOD



Egg wraps with black beans & rocket recipe | BBC Good Food image

Make these egg wraps, filled with black beans and salad, to sustain you through the day – eggs keep you fuller for longer than a carb-based meal of equivalent calories

Provided by Sara Buenfeld

Categories     Dinner, Lunch

Total Time 25 minutes

Prep Time 5 minutes

Cook Time 20 minutes

Yield 2

Number Of Ingredients 12

1 red pepper, deseeded and sliced
2 tsp rapeseed or olive oil
1 garlic clove, finely grated
½ tsp ground cumin
1 tsp ground coriander
1 tsp vegetable bouillon powder
400g can black beans
4 large eggs
handful of chopped parsley or coriander
4 tbsp porridge oats
2 tomatoes, chopped
2 handfuls of rocket

Steps:

  • Put the pepper in a large non-stick pan with 1 tsp of the oil. Cover and cook over a medium heat for 10 mins, stirring occasionally. Add the garlic and spices, then tip in the bouillon and beans, along with the water in the can, then cook for a few minutes, stirring until slightly reduced. Mash the beans a couple of times to thicken the mixture.
  • For the wraps, beat 2 eggs in a bowl with half the parsley or coriander and half the oats. Heat half the remaining oil in a 21cm non-stick frying pan, and fry the egg mixture for 1 min 30 seconds until almost set, then turn over. Fry for another 30-60 seconds. Tip onto a plate, spoon half the filling down the centre and scatter over half the tomato and rocket, then roll up and serve. Repeat the process with the rest of the ingredients to make the other wrap.

Nutrition Facts : Calories 503 calories, FatContent 18 grams fat, SaturatedFatContent 4 grams saturated fat, CarbohydrateContent 46 grams carbohydrates, SugarContent 7 grams sugar, FiberContent 15 grams fiber, ProteinContent 31 grams protein, SodiumContent 1.5 milligram of sodium

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