Egg and Mushroon Rolls are quick, easy, satisfying comfort food.
This recipe comes from “Nadiya’s Time to Eat,” which recently became available on Netflix.
Makes 4
1 jar (7 oz.) sun-dried tomatoes in oil
4 large tortillas
5 large eggs
1 Tbs dried parsley
¼ tsp garlic powder
½ tsp coarse salt
½ tsp freshly-cracked pepper
4-5 Tbs olive oil, divided
4 oz. sliced mushrooms
6 large olives, sliced
- If you’re using a pan that requires preheating, start that now over medium-high heat, switching to medium-low after two minutes.
- Pour the entire contents of the sun-dried tomato jar into a food processor. Process to a paste, about 20 seconds.
- Spread 1 Tbs (or more, to taste) of the sun-dried tomato paste over each tortilla. Set aside.
You’ll have a great deal of paste left over. Return it to the jar, place the jar in the fridge, and repurpose it. Or, just process half of the jar. But the paste is so good and so handy, that you’ll be glad you processed the entire jar.
- Crack the eggs into a two-cup measure. Add parsley, garlic powder, salt, and pepper. Beat with a fork until well blended.
- Crank the pan heat up to medium-high, and bring 2 Tbs oil to the shimmering point.
- Pour ¼ of the egg mixture into the pan. Distribute ¼ of the mushrooms over the eggs. Scatter ¼ of the olives among the mushrooms.
Nadia’s recipe asks for black olives. I happened to have green, Greek, almond-stuffed olives, and they were fantastic in this dish.
- Lay a tortilla into the pan, over the egg mixture, tomato-side down, and press lightly to encourage it to stick to the egg. Cook for 30 seconds.
- Flip, and cook, tortilla-side-down, until the tortilla is nicely browned but still flexible, about 1 minute.
- Move the tortilla to a cutting board. Repeat this process until you’ve used all four tortillas, adding 2 tsp. of oil to the pan in between batches.
- Roll each of the tortillas into a cylinder, cut them all in half, and arrange on plates. Serve warm or at room temperature.
They’re surprisingly good at room temperature – maybe even best that way.
You might think this recipe is missing cheese and/or bacon – and it could be … but you might be surprised to find out how satisfying these egg and mushroom rolls are without those things. They are delicious. That’s the first thing you notice. Then you realize that their texture is much lighter than it looks. A few minutes after eating one, though, you then notice that for how light they feel, they’re impressively filling.
As you can probably easily imagine, this recipe is flexible. Any quick-cooking (or already cooked) vegetable will work. Just don’t try to load it up too much. Less is perfect. With all that flexibility, though, I wouldn’t nix the olives, although a similar substitute – like capers, maybe – would be good. You really need that salty pop against the sweet sundried tomato paste. Don’t have tortillas? Try a nice, thick slice of rustic bread. You’ll have to eat it as a flat, open-faced sandwich, but you’ll love it.
Egg and Mushroom Rolls
Credit for images on this page: Make It Like a Man!, unless otherwise indicated. Thank you, Kesor. This content was not solicited by anyone, nor was it written in exchange for anything. Nadia did not promise to introduce me to Paul Hollywood in exchange for this post. Paul Hollywood didn’t offer to introduce me to Mary Berry in exchange for my nod to Nadia’s recipe. Mary Berry didn’t ask The Queen to introduce me to Will the Woodworker in order to get on Paul Hollywood’s good side by convincing me to promote Nadia’s show, but I would definitely have done it for that. Will the Woodworker! No, I did it just because I thought these egg rolls sounded delicious (they are) and Nadia is so charming and I think it’s fantastic to see her, her handsome husband, and beautiful family on TV.
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This sounds delicious! I love the idea of the sun-dried tomato paste. I want to use that in every sandwich now.
lisaiscooking recently posted…Island Banana Bread
Me too!
They look so delicious and satisfying with simple every day ingredients.
angiesrecipes recently posted…Smoked Wild Salmon Beetroot Wraps
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A brilliant alternative to the usual ‘wrap’ recipe- using tortillas instead of the usual flat bread!
Super easy, super accessible, and real easy to eat.
oh delicious i’m sure! these sound brilliant.
sherry recently posted…Chocolate Crackle And Caramel Ice-Cream Loaf
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Jeff, your egg and mushroom rolls look great and I’m sure they are very tasty as well. I love the technique of cooking the tortilla on top of the eggs. A must make for the coming weekend.
Ron recently posted…Skanör-Falsterbo & a Country Inn…
Yes, it’s a nice recipe, and quite tasty. Credit goes to Nadia!
Woah. These rolls sound amazing! Not only is the filling packed with flavor, but I’m loving the rolled tortillas here. It’s like a quesadilla that put on its big boy pants!
David @ Spiced recently posted…Grilled Veggie Quesadillas
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Easy, tasty, comforting. Perfect dish for these times. Really good stuff — thanks.
John / Kitchen Riffs recently posted…Chicken and Black Bean Nacho Dip
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Seriously, Jeff, this looks fabulous! I know that my husband would super love these! I’ll have to make them for him! Thanks
Total comfort food!
delicious
Thank you, Iza!
Love this idea for breakfast Jeff! Thanks!
2 Sisters Recipes recently posted…Deviled Eggs Italian Style
You’re welcome!
Great recipe and a great combo! Shall try it soon!
Thank you!
These sound so yummy! I love the idea of cooking the tortilla and eggs basically at the same time. Sort of a deconstructed quesadilla? Anyway, it sounds fantastic, and I hope to give them a try soon.
Yes, it’s kind of like a quesadilla, but not with Mexican flavors.
Looks wonderful, Jeff — a perfect breakfast dish for me! Or lunch… or dinner. While I don’t think it “needs” bacon or cheese, I can easily see this as a starting point for some great creativity.
David Scott Allen recently posted…Getting Our Veggies
We’re on the same page, David!
tortilla is one of my favorites…..
thank you for sharing recipe
You’re welcome!
Dear Jeff, your egg and mushroom rolls look like perfect comfort food to me. And I also like the technique of how to cook these in a pan. A wonderful lunch with maybe just a seasonal side salad.
Have a wonderful weekend!
Andrea
Andrea recently posted…Festive Beignets for Pentecost (Whitsun) – Heiliggeistkrapfen für die Pfingsttage
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Oooh, I think I need to make these ASAP! I love the idea of sundried tomato spread! Lovely recipe!
Laura recently posted…Chocolate Cake with Chocolate Chip Cookie Dough Filling
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We watched that episode of Nadia’s TV show, though I did not try any of her recipes I always liked her on the Great British Baking Show, too.
Your disclaimer about all the quid-pro-quo things you didn’t receive is very amusing.
be well… mae at maefood.blogspot.com
Thanks, Mae. Isn’t she adorable? I also liked her on the Bake-Off, but I think she’s become even more interesting. I loved this recipe, and I’ve got it in mind to try a few of her other ones, too.
Ça l’air délicieux .Bonne journée !
Mauricette recently posted…Glace menthe&chocolat sans sorbetière !!
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This is the perfect breakfast, I have all the ingredients so will make this tomorrow morning. Thanks for the recipe
You’re welcome!
Easy, delicious and comforting. Perfect. 🙂 ~Valentina
Thank you!
These rolls sound amazing, Jeff, and I love that they use standard pantry and fridge ingredients in a slightly new way. I also love the sound of that sun dried tomato paste – I bet that’s super useful in the kitchen. Thanks for the inspiration!
I’m loving that paste!
What a great breakfast or lunch dish, definitely perfect for patio weather!
Eva Taylor recently posted…Home Made Mexican Chorizo
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welll these are fabulous! If I do something like this they ‘re typically mexican or southwestern slanted. But I really like what going on in these tortillas!!!
Thanks, Mimi!