Cook the mushroom filling

Thickly slice the mushrooms. Heat 2 tsp of the rapeseed oil in a non-stick frying pan, then add the mushrooms.

Cook with the lid on for 6–8 minutes, stirring occasionally, until softened. Add the cherry tomatoes and cook uncovered for another 1–2 minutes, until the tomatoes have just started to soften. Season to taste.

Make the egg wrap mixture

Beat the eggs well in a large bowl. Stir in the chopped parsley, porridge oats and a little seasoning.

Cook the wraps

Heat a small drop of oil in a large non-stick frying pan. Pour in a quarter of the egg mixture and swirl it around the pan like a thin omelette.

Cook for around 1 minute, until almost set, then carefully flip and cook briefly on the other side.

Fill and roll

Slide the egg wrap onto a plate or board. Spread with a little of the mustard, spoon some of the mushroom and tomato filling down the centre, then roll up.

Repeat with the remaining egg mixture and filling to make 4 wraps.

Serve

Serve warm, with extra parsley and black pepper if liked.