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Vegetarian Breakfast Wrap

Eat fresh, or prepare ahead for a quick easy vegetarian breakfast to rival your local cafe's brekkie wrap

15 mins
8 ingredients
$3.65 / person
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Vegetarian Breakfast Wrap

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Serves = 4

  • 1 tbsn extra virgin olive oil
  • 375g Portobello mushrooms, sliced
  • 120g baby spinach
  • 100g cherry tomatoes, halved
  • 4 x large eggs
  • 4 wholegrain wraps
  • 100g low-fat feta cheese, crumbled
  • 4 tbsn sauce of choice (1 tbsn per wrap) – BBQ, Tomato, Chutney etc, optional

It’s this easy

  • In a large frying pan, heat olive oil over a medium heat, and cook sliced mushrooms. Stir often. They’re ready when they’re golden and have softened
  • Remove mushrooms from the pan and fry eggs until the egg whites are cooked through and the yolk is to your liking
  • Meanwhile, lay out your wraps and spread with your choice of sauce (if using), divide spinach leaves, cherry tomatoes and mushrooms between the four wraps
  • Add a cooked egg to each wrap, sprinkle over fetta cheese, and season with pepper
  • Once wrapped, eat fresh, or in a preheated toaster oven, toast wraps for 2-4 mins until golden on the outside, and the other ingredients warmed


  • Wrap untoasted and cooled wraps in baking paper or foil and store in the fridge for up 3 days
  • Add some fresh herbs, such as basil for a more Italian flavour


Nutrition information (per serve), using barbeque sauce:

  • Energy (1871kJ)
  • Protein (22.5g)
  • Total fat (19.2g)
  • Saturated fat (7.4g)
  • Carbohydrates (44.0g); Starch (32.0g), Sugars (12.0g), Added sugars (10.7g), Free sugars (10.7g)
  • Dietary fibre (5.8g)
  • Sodium (849mg)
  • Calcium (182mg)
  • Iron (3.2mg)


Contains: Gluten, Dairy, Sesame, Wheat, Eggs, FODMAPs.
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What is healthy eating?

Eating healthy is making sure you enjoy a wide variety of foods from each of the five major food groups daily, in the amounts recommended. The five major food groups as recommended by the Australian Guide to Healthy Eating are:

  1. vegetables and legumes/bean
  2. fruit
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  4. grain (cereal) foods, mostly wholegrain and/or high cereal fibre varieties
  5. milk, yoghurt, cheese and/or alternatives, mostly reduced fat.

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