Scrambled Egg and Mushroom Wrap
We love eryngii mushrooms as they have this lovely meaty texture and it tastes really awesome if you saute it in a little butter. Pair it with creamy scrambled eggs, rocket and cherry tomatoes and you have a complete lunch :)
Scrambled egg and mushroom wrap
Recipe by Baby Sumo
Preparation time: 5 minutes
Cooking time: 5 minutes
Makes 3 wraps
4 eggs, lightly beaten
200g eryngii mushrooms, washed and ends trimmed
4 tbsp butter
1 tsp milk
A handful rocket
6 cherry tomatoes, quartered
Salt and freshly ground pepper
1. Cut the mushrooms in half horizontally, then slice thinly. If still too big, cut into half again.
2. In a frying pan, melt 2 tablespoon of butter over medium high heat. Once melted, add the mushrooms and saute for about 2 minutes, until it is slightly golden. Then, season with some salt and freshly ground pepper and set aside on a plate.
3. Using the same frying pan on medium heat, melt 2 tablespoon of butter and then add the eggs. Using a spatula, keep stirring the egg - the eggs will take about 2-3 minutes to cook. You should remove it when it looks 90% done (not too dry) as the heat will continue cooking it even after you take it off the hob. Add a touch of milk. Season with salt and pepper.
4. To assemble, place eggs, mushrooms, cherry tomatoes and rocket on a tortilla wrap and roll up. Enjoy!
Messy but satisfying
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