Mushroom, Kale & Tomato Omelette Wraps

A delicious alternative to mushroom and scramble on toast

Prep Time 5 minutes
Cook Time 5 minutes
Servings 1


  • 3 eggs
  • salt and pepper for seasoning
  • 1 tbsp butter
  • 1 tsp parmesan finely grated
  • 80 g mushrooms sliced
  • ½ tsp cumin
  • handful kale
  • 1 tsp soft cheese reduced fat
  • 4 cherry tomatoes sliced/chopped


  1. Crack the eggs into a glass and beat. Season with salt and pepper. In a medium sized frying pan, melt half of the butter and ensure the butter covers the bottom of the pan. Reduce the heat to its lowest and pour in the beaten egg. Move the frying pan so the egg covers the bottom, sprinkle over the parmesan and leave to cook through - roughly 5 minutes or so. Flip if desired once the egg white is solid.

  2. Whilst the egg is cooking, melt the remainder of the butter in another frying pan. Add the mushrooms and cook on a high heat for two minutes. Add the cumin and cook for a further minute until the mushrooms look just cooked.

  3. Reduce the heat on the mushrooms and pop the kale on top. Cover with a lid and allow to wilt for two minutes - stir if required. Remove both the omelette and mushrooms & kale from the heat.

  4. Place the thin omelette on a board, spread the soft cheese in a line down the middle. Add the kale to the left hand side of the omelette wrap, and place the cumin mushrooms down the middle on top of the soft cheese. Add the chopped tomatoes on the right.

  5. Carefully, starting with the clear side of the omelette, fold it over and start to roll your wrap. Place the open fold on the bottom, cut in half and serve. Enjoy!