These veggie breakfast wraps are great to make in batches for when you want a quick breakfast-on-the-go. Wrap in foil to eat on the day, or see the Recipe Tip for freezing instructions.
45g/1½oz pepper (about half a pepper), sliced
2 mushrooms, sliced
80g/2¾oz spinach
pinch ground paprika
2 free-range eggs
freshly ground black pepper
1 tsp freshly chopped parsley
1 tortilla wrap
