Place the butter in a medium skillet over medium-high heat.
Cook the mushrooms for 2-3 minutes or until tender. Transfer to a bowl and set aside.
Combine the eggs and milk in a bowl. Gently whisk to combine. Season with salt and pepper.
Return the skillet to the heat. Pour half of the egg mixture into the pan. Once the egg starts to set, place half of the cooked mushrooms on top of the omelette. Sprinkle half of the parmesan cheese on top.
Once the omelette is cooked, remove from the pan and set aside.
Repeat this process with the remaining egg mixture, mushrooms and cheese.
To assemble the wraps, place the wrap bread on a clean surface. Top with the mushroom omelette, baby spinach and cherry tomatoes. Wrap to encase the filling and secure with a string tie.
Ingredients
Directions
Place the butter in a medium skillet over medium-high heat.
Cook the mushrooms for 2-3 minutes or until tender. Transfer to a bowl and set aside.
Combine the eggs and milk in a bowl. Gently whisk to combine. Season with salt and pepper.
Return the skillet to the heat. Pour half of the egg mixture into the pan. Once the egg starts to set, place half of the cooked mushrooms on top of the omelette. Sprinkle half of the parmesan cheese on top.
Once the omelette is cooked, remove from the pan and set aside.
Repeat this process with the remaining egg mixture, mushrooms and cheese.
To assemble the wraps, place the wrap bread on a clean surface. Top with the mushroom omelette, baby spinach and cherry tomatoes. Wrap to encase the filling and secure with a string tie.