top of page
  • Writer's pictureJo Murray

Mushroom and Spinach Egg Roll

It's actually no secret that I am not a fan of cold cereal for breakfast - to be honest just not a fan of cold cereal in general. Not quite sure why? I just find it boring, I guess. I don't mind a bircher muesli with some fruits or some granola sprinkled on yoghurt but I cannot do cardboard with lots of milk only for it to turn soggy before you get to finish it. However I do have a soft spot for porridge especially with maple syrup.

I was home alone, a rare occasion especially for a Sunday. Everyone was out - two were working and two had gone for a drive or even maybe shopping. I just know I was by myself - God that sounds so dramatic! I could have binged given I was at home with a full pantry and fridge but thought to myself I had to stay on track with this healthy eating caper. I find it so hard when I am at home - work is more regimental given I need to take any food I wish to consume with me as it's just too much of a hassle to go to the shops.

Scrolling though Instagram (like who doesn't when they are hungry?) I came across @iatemyglutenfreeplate and I was instantly mesmerized by her Gluten Free Egg Rolls. An absolutely stunning and inviting picture which made my curious taste buds tell me that I needed to have this for breakfast.

We are not a Gluten Free family but have become a Gluten Free household (well somewhat) since our son's girlfriend moved in. She is Coeliac, only being diagnosed a couple of years ago, and I try to accommodate most of our meals to be assist with her health and intolerance to any form of gluten. To be honest, in some meals you cannot even tell that it's Gluten Free and have found several recipes that are better without the wheat component. In saying this, I find myself reading a lot more websites and blogs about Gluten Free cooking to obviously learn more and to inspire myself when planning the weekly menu plan.

The wrap I used is not gluten free! It is lower fat and higher carb but you can easily switch it up for another style of wrap, gluten free or not. And as for the fillings, you could do the same but don't go overboard with the quantity as you will not be able to wrap it without making a mess.

So what made this good? And yes it was so good. After all it's basically just an omelette wrapped in a bread wrap - right? I loved the soft texture of the omelette which was enveloped in the crunchiness of the fried wrap. The wrap itself reminded me of a roti bread that's been fried and had blistered burn marks, which excited me a little. The other thing I enjoyed with every mouthful was finding the chutney which was spread on the wrap prior to cooking. I used a Green Tomato and Jalapeno Chutney but the chutney should be one of your choice and liking.

I'd definitely recommend you giving this a go... either Breakfast, Lunch or even Brunch I am sure you will enjoy also. Thanks Lisa for sharing this and many other beautiful recipes on your site.

Mushroom and Spinach Egg Roll

(recipe courtesy of @iatemyglutenfreeplate)

Serves: 1

💚 10 sp per serve

💙 5 sp per serve

💜 5 sp per serve

3 eggs

salt to taste

1/2 teaspoon dried parsley flakes

3 button mushrooms or 1 flat mushroom sliced.

bunch of baby spinach leaves.

15 grams tomato chutney, of your choice

1 Sampson's Pantry Better For You High Protein Low Carb wrap (or gluten free wrap of your choice - this may adjust sp).

Heat a medium non stick fry pan over medium high heat.

Add the eggs and swirl around the bottom of the pan.

Sprinkle the mushroom and spinach on top of the egg in the frying pan.

Place the wrap, chutney side down, on top.

Let cook for about a minute, then flip and continue cooking for about a minute more.

Slide it out of the frying pan and roll it up.


141 views0 comments

Recent Posts

See All
bottom of page