As you may already know if you follow me on social media or subscribe to my email list, I had an unfortunate accident a few weeks ago involving my kneecap and my concrete garage floor. My kneecap broke in half- I’m on the mend after surgery, and am feeling much better. As a result, I have spent a LOT of time watching TV. Honestly, discovering new shows to watch is something I haven’t indulged in since before I had kids. And when I discovered a new cooking show on Netflix to watch I was so pumped! “Nadiya’s Time to Eat” features Great British Bake Off winner Nadiya Hussain, cooking up really fast and easy recipes with time-saving shortcuts. Her smile, humor, and cheerful personality are the icing on the (delicious) cake. Give this show a watch! These Mushroom and Egg Wraps are inspired by her egg rolls recipe featured on the show. And I swear, this is the only way I’m going to eat eggs ever again. I can’t believe how easy this recipe is! Zach cooked it up so I could photograph and share it with you. I made a few changes to her original recipe- mainly sautéing the mushrooms in butter and oregano and adding mozzarella cheese. This recipe is for ONE tortilla egg wrap, and it’s the perfect quick and easy meal for one. So you’ll need to adjust accordingly if you’re feeding more than one person.
Ingredients and Substitutions
An egg- one per wrap. You could use two egg whites if you want.Spices: garlic powder and dried oregano – you can use dried thyme, Italian seasoning, parsley, or fresh herbs if you like, and feel free to use fresh garlic if you prefer.Mushrooms – any kind will do, and canned or frozen will work in a pinch. I recommend chopping them up rather than slicing them- they’ll cook faster and the wrap will hold together well.Sliced Olives – I used sliced kalamata olives, but another kind will work.Shredded mozzarella cheese- you can leave this out if you prefer, or use another cheese like feta or goat cheese.Sun-dried Tomato Paste – this is a flavor powerhouse! You can use another flavorful spread of your choice (such as Sriracha mayo, pesto, etc.).Flour tortilla – you’ll need a small size (not burrito size). For a gluten-free version, you can use a corn tortilla.Staples: butter, salt, and pepper- use half the amount of butter or use olive oil instead if you prefer.
How to make Tortilla Egg Wraps
Recommended Equipment
Variations
This technique for making an egg wrap in a tortilla is so versatile. Once you have the basic technique down, you can use all kinds of flavor and ingredient combinations! Here are some ideas to get you started:
Sauté spinach and onions, add fresh dill to the eggs, and use feta for a spinach and feta version.Use sausage or bacon with cheddar cheese for a more traditional breakfast egg wrap.Add bell peppers, onions, and black beans with Mexican cheese for a Tex-Mex version.Try cherry tomatoes, fresh basil, and fresh mozzarella and pesto for an Italian egg wrap.Use leftover pulled pork or grilled chicken with bbq sauce spread on the tortilla.
The possibilities are endless! Switch up the veggies, use a meat, or try different kinds of cheeses and spreads.
Other quick and easy egg recipes
Olive Oil Scrambled Eggs with Feta and TomatoesSoy Sauce and Green Onion Scrambled Eggs5-Minute Microwave Quiche in a MugSummer Vegetable FrittataGreek Yogurt Egg Salad with Dill and Lemon
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