Salmon salad with sesame dressing
Get three of your 5-a-day, plus healthy omega-3 fatty acids, vitamin C, folate and fibre in this quick, easy and low-calorie salad
Breakfast egg wraps
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 500g pack closed cup mushrooms
- 4 tsp rapeseed oilplus 2 drops
- 320g cherry tomatoeshalved, or 8 tomatoes, cut into wedges
- 2 generous handfuls parsleyfinely chopped
- 8 tbsp porridge oats(40g)
- 10 eggs
- 4 tsp English mustard powdermade up with water
Nutrition: per serving
- kcal429
- fat20g
- saturates4g
- carbs31g
- sugars4g
- fibre6g
- protein28g
- salt0.55g
Method
step 1
Thickly slice half the pack of mushrooms. Heat 2 tsp rapeseed oil in a non-stick pan. Add the mushrooms, stir briefly then fry with the lid on the pan for 6-8 mins. Stir in half the tomatoes then cook 1-2 mins more with the lid off until softened.
step 2
Beat together the eggs really well with the parsley and oats. Heat a drop of oil in a large non-stick frying pan. Pour in a ¼ of the egg mix and fry for 1 min until almost set, flip over as if making a pancake. Tip from the pan, spread with a quarter of the mustard, spoon a ¼ the filling down the centre and roll up. Now make a second wrap using another ¼ of the egg mix and filling. If you're following our Healthy Diet Plan, save the rest for the following day.
