Mushroom Wrap

In a non stick pan on a medium heat add the butter and let it melt.

Once the butter has melted add your sliced mushrooms. Cook the mushrooms for 6 minutes until they have softened a little and released some of their moisture, this will ensure our wraps isn't to soggy. FYI if you're a stirring fiend like me be aware that mushrooms are so full of water that they don't need stirring to often when cooking so try to resist or they'll take longer to cook.

Once your mushrooms are just softening add the garlic and cook for a couple of minutes, ensuring the garlic doesn't burn.

After a couple of minutes add the whisked egg to the same pan and swirl the pan so it spreads out, abit like you would with a pancake.

While the egg is gently cooking, brush your tortilla wrap with the oil.

Let the egg cook until you can see its cooked round the edges but still uncooked in the middle, season with salt and pepper, sprinkle over 2/3rds of your chopped parsley and add the cheese to the pan.

Now lay the tortilla oil side up on to your egg and mushroom filling and let it cook for a minute, the uncooked egg should act a little bit like glue and stick to the tortilla as it cooks, so use a spatula to push down on it a little.

After a minute its time to flip.... I do this by laying a plate on to the tortilla and turning it out, the slide the wrap back in to the pan, so now the tortilla should be directly on the pan.

Cook like this for about a minute and then pop onto a plate. Roll it up like a buritto and enjoy!!

I like to serve mine with some oven roasted tomatoes and a small side salad.