closed cup mushrooms in a 500g pack
4 tablespoons rapeseed oil plus 2 drops
320g halved cherry tomatoes or 8 tomatoes sliced into wedges
2 large handfuls finely chopped parsley
8 tablespoons porridge oats (40g)
4 tsp English mustard powder, diluted with water
Half of the mushrooms should be sliced thickly. In a nonstick pan, heat 2 tablespoons of rapeseed oil. Add the mushrooms, stir slightly, and cook for 6-8 minutes with the lid on. Stir in half of the tomatoes and simmer for another 1-2 minutes with the lid off, until softened.
Combine the eggs, parsley, and oats in a mixing bowl. In a big nonstick frying pan, heat one drop of oil. Pour in a quarter of the egg mixture and cook for 1 minute, or until almost set. Flip over as if creating a pancake. Remove from the pan, spread with a quarter of the mustard, pour a quarter of the filling along the centre, and wrap up. Make a second wrap with the remaining 14 of the egg mixture and filling.