Breakfast Egg Wraps with Mushrooms & Tomatoes
Looking for a light, low-carb breakfast that’s still warm, satisfying, and full of flavour? These Breakfast Egg Wraps are your go-to. Made by turning whisked eggs into a thin, flexible wrap, this recipe skips the bread but delivers all the satisfaction.
Stuffed with juicy mushrooms and sweet cherry tomatoes, and packed with protein, it's perfect for mornings when you want something quick, nourishing, and a little different. This breakfast is naturally gluten-free, easy to customise, and takes just 10 minutes from start to finish.
Whether you're aiming to eat cleaner or simply love eggs, this wrap is a clever twist on the classic omelette — and ideal for healthy eating on the go.
Info
Prep time:
Cooking time:
Difficulty:
Serves:
Egg-Free, Nut-Free
5 mins
12 mins
Easy
4
Sugars
4g
Kcal
429
Fibre
6g
Fat
20g
Protein
28g
Saturates
4g
Salt
0.55g
Carbs
31g
Info
Cooking time:
Prep time:
5 mins
Egg-Free, Nut-Free
Difficulty:
Serves:
12 mins
Easy
4
Info
~N/A~
Prep time:
Cooking time:
~N/A~
Difficulty:
~N/A~
Serves:
~N/A~
Dietary Types
Sugars
4g
Fibre
6g
Protein
28g
Salt
0.55g
Info
Prep time:
Cooking time:
Difficulty:
Serves:
Egg-Free, Nut-Free
5 mins
12 mins
Easy
4
Sugars
~N/A~
Fibre
~N/A~
Protein
~N/A~
Salt
~N/A~
Info
Prep time:
~N/A~
Cooking time:
~N/A~
Difficulty:
~N/A~
Serves:
~N/A~
Dietary Types
Kcal
~N/A~
Fat
~N/A~
Saturates
~N/A~
Carbs
~N/A~
Ingredients:
• 2 eggs
• 1 tsp olive oil (or other cooking oil)
• 50g chestnut mushrooms, sliced
• 50g cherry tomatoes, halved
• Handful of spinach, finely chopped
• Black pepper, to taste
Instructions:
1. Heat half the olive oil in a non-stick frying pan over medium heat.
2. Add the sliced mushrooms and halved cherry tomatoes. Cook for 3–4 minutes until softened, then remove and set aside.
3. Beat the eggs in a bowl, stir in the chopped spinach, and season with black pepper.
4. Add the remaining oil to the pan, then pour in the egg mixture, swirling the pan to create an even layer.
5. Cook gently for 2–3 minutes until the egg is fully set and lightly golden underneath.
6. Place the mushroom and tomato filling on one half of the egg wrap, fold over, and slide onto a plate.
7. Serve immediately while hot.
Healthy Swaps & Tips:
• Add a spoonful of cottage cheese or light cream cheese for creaminess
• Try swapping cherry tomatoes for sun-dried for a richer flavour
• Add chilli flakes or smoked paprika for a little kick
• Use kale instead of spinach for a more robust green
• Top with a spoonful of Greek yoghurt or fresh herbs for garnish
Storage & Meal Prep:
• Best enjoyed fresh, but can be kept in the fridge for up to 1 day
• Reheat gently in a pan — avoid microwaving as it may turn rubbery
• Cook the filling ahead of time to speed things up in the morning
Ideal For:
• Low-carb eaters and gluten-free diets
• Busy professionals wanting a quick savoury breakfast
• Egg lovers looking for new ideas
• Anyone after a warm, veggie-packed morning meal