Mushroom, Pasta and Sausage Egg-Wrap

  • Difficulty: Medium
  • 25 minutes
  • 2 servings

This is creamy, meaty, and filled with refreshing veggies. The onion, smoked sausage, and soy sauce lend their aromas to the pasta and the mushrooms. And the egg wrap makes them even better. Serve this hearty dish with some sweet chili sauce.

Ingredients Needed for Mushroom, Pasta and Sausage Egg-Wrap

1 tablespoon butter
1 small red onion, chopped
1 celery stick, chopped
1 radish, thinly sliced
2 ounces of mushrooms, quartered
4 ounces of smoked sausage, sliced
½ cup alphabet pasta, cooked
1 tablespoon soy sauce
1 ounce baby spinach
3 whisked eggs
1 tablespoon sweet chili sauce for garnishing

How to Cook Mushroom, Pasta and Sausage Egg-Wrap

  1. Melt the butter in a skillet over low heat. Add the onion and stir for a few seconds. Add the celery and radish and stir them in.
  2. Add the mushrooms and cabbage and saute for 2 minutes.
  3. Add and stir in the cooked pasta, soy sauce, and baby spinach. Transfer the cooked mixture to 2 serving bowls.
  4. Heat the same skillet over low heat and add one whisked egg. Rotate the skillet so that the batter spreads evenly.
  5. Cook on both sides until golden and spotty brown, or for approximately 1 minute. Set the crepe aside. Do the same for the other whisked egg.
  6. Place a flat plate upside down over one of the cooked mixture bowls, then turn over. Remove the bowl and you’re left with a veggie and sausage mixture lump on the plate. Cover this with one egg crepe. Do the same for the other rice mixture bowl.
  7. Serve them drizzled with sweet chili sauce.

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