Thickly slice the mushrooms. Heat a little rapeseed oil in a non-stick pan. Add the mushrooms, stir briefly then fry with the lid on the pan for 6-8 mins. Stir in the tomatoes then cook 1-2 mins more with the lid off until softened.

Beat together the eggs really well with the parsley and oats. Heat a drop of oil in a large non-stick frying pan. Pour in a ¼ of the egg mix and fry for 1 min until almost set, flip over as if making a pancake. Tip from the pan, spread with a quarter of the mustard, spoon a ¼ the filling down the centre and roll up. Now make a second wrap using another ¼ of the egg mix and filling.