• a handful of dried porcini mushrooms
• 250ml of boiling water
• 2 handfuls of mixed mushrooms
• oil
• 2 tbsp of cream cheese
• a handful of baby spinach
• salt & pepper
• 3 eggs, whisked
• fresh parsley

1. Soak the dried mushrooms in a mug of boiling water and allow to brew for 10 minutes.
2. Once they have softened remove the mushrooms and chop them finely, keeping the mushroom liquid.
3. Chop up the fresh mushrooms. Heat a little oil in a small frying pan and fry the fresh mushrooms on a medium heat.
4. Once cooked, add the finely chopped rehydrated mushrooms and the liquid and cook on a high heat until the liquid has reduced by half.
5. Then add in the cream cheese and torn-up baby spinach and season with salt and pepper to taste. Remove and set aside to cool slightly.
6. Crack the eggs into a bowl and whisk. In a small frying pan add a little oil, making sure the pan is well coated, and place on a low heat.
7. Add the eggs and warm through slowly, adding a lid to create an egg wrap. Add a little of the filling and fold over the egg.
8. Gently use a spatula to transfer to a serving plate. Finish with fresh parsley.

Recipe by Colleen Ramsey (Colleen Ramsey: Bywyd a Bwyd).

Colleen's book: Bywyd a Bwyd / Enjoying Life through Food (Y Lolfa)

Instagram: @colleen_ramsey

Twitter: @_C_Ramsey