Egg and Mushroom Tortilla Wrap
Egg & Mushroom Wraps packed with Mediterranean flavours from oregano, black olives, mozzarella cheese, and sun-dried tomato paste, is a perfect power-packed option for breakfast, lunch, or dinner!
Egg & Mushroom Wraps packed with Mediterranean flavours from oregano, black olives, mozzarella cheese, and sun-dried tomato paste, is a perfect power-packed option for breakfast, lunch, or dinner!
Recipe Card
| Ingredients | Quantity |
| US Eggs | 4 nos |
| Mushrooms | 80 gm |
| Black olive | 1 tbsp |
| Dried Parsley | 1 tsp |
| Garlic granules | 1 tsp |
| Sun-dried tomato paste | 30 gm |
| Tortilla | 2 nos |
| Salt & Pepper | To taste |
Method of Preparation:
- Break the eggs and mix it with garlic, parsley and seasoning.
- Slice the mushrooms and black olives and keep aside.
- Spread the sun dried tomato paste on top of the tortilla bread evenly.
- Heat a pan and pour the egg mixture swirling evenly on all sides.
- Place the sliced mushrooms and the black olives on top of the omelettes
- Cover the omelette with the tortilla bread the spread facing down.
- Flip the omelette and remove from pan.
- Roll the tortilla bread with the omelette and serve hot.
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About the Contributor
Rusafeeda Sulaiman
An avid food lover, Professional chef and ICCA Alumna.
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