Nadiya Hussain is one of my cooking heroes: she’s a devoted mother, darling of Bake Off, and has done much to destigmatize mental health issues. A couple of years ago she demonstrated a recipe for egg and mushroom rolls on TV – basically a thin omelette fused to a tortilla wrap and filled with whatever takes your fancy. Working originally with what I had to hand in the fridge, I’ve developed Nadiya’s recipe and now regularly wheel these out for a WFH lunch. A whole wrap will feed one hungry person; half will suffice for the more abstemious.
Makes 2 wraps
Ingredients
2 large wholemeal tortilla wraps
4 eggs
4 tbsp chilli pesto
200g mushrooms, sliced
1 fat clove garlic, minced
1 tsp fresh thyme leaves
Salt & pepper
100g gruyère cheese, coarsely grated (or use emmental or cheddar)
50g butter
2 tbsp sunflower, vegetable or groundnut oil
You will also need a large frying pan (26cm) big enough to accommodate a tortilla wrap lying flat.
Method
Melt half the butter in the pan, add the mushrooms, garlic and thyme and cook until the mushrooms are soft and have released their water. Season with salt and pepper, transfer to a plate and wipe the pan clean.
Spread 2 tbsp chilli pesto on each wrap and have your grated cheese ready. Beat two eggs in a small bowl, add pepper and a little salt. Heat half the remaining butter and 1 tbsp oil in the pan until foaming hot and the butter is just starting to turn a little brown. Pour the eggs into the pan, count to five, then turn the heat down and swirl the eggs to the edges, drawing the cooked bits inwards to make a flat, almost-cooked omelette.
Now for the slightly tricky bit: place the tortilla wrap, pesto side down on top of the egg, then with a large spatula flip the whole lot over. Cover the cooked egg surface with half the mushrooms and cheese, then roll into a log. Transfer to a board while you cook the second wrap in the same way. Slice in half and serve with plenty of kitchen paper.
Years of Practice 