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Breakfast wrap with pesto scrambled eggs

Breakfast wrap with pesto scrambled eggs

Total Time
20 min
10 min
10 min
There’s no better breakfast combo than pesto, eggs and cheese, wrapped in a wholesome grainy wrap. Sliced mushrooms make it extra filling



8 whole, thinly sliced

Balsamic vinegar

2 tsp


2 medium

Skim milk

1 tbs

Basil pesto

2 tbs


1 medium, finely chopped

Extra light cheddar cheese

¼ cup(s), grated, (30g), grated

Multigrain tortilla

2 regular, (2 x 48g)

Oil spray

2 x 3 second spray(s)


  1. Lightly spray a small non-stick frying pan with oil and heat over medium-high heat. Add mushrooms and cook, stirring, for 2–3 minutes or until tender and lightly browned. Stir in balsamic vinegar. Transfer to a plate. Cover to keep warm.
  2. Whisk eggs and milk in a small jug until combined. Lightly spray cleaned pan with oil and heat over low heat. Pour egg mixture into pan and cook, folding occasionally (see tip), for 3–4 minutes or until cooked to your liking. Fold pesto through scrambled eggs.
  3. Preheat a sandwich press. Lay wraps on a flat surface. Spoon scrambled eggs onto half of each wrap. Sprinkle with tomato, mushrooms and cheese. Fold wraps to enclose f illing and cook for 2–3 minutes or until golden. Cut in half to serve.


TIP: Instead of stirring, gently fold the mixture over with a spatula as it begins to cook. This will result in light and fluffy scrambled eggs.