How to make lunch in 5 minutes! | Nadiya’s Time to Eat – BBC

How to make lunch in 5 minutes! | Nadiya’s Time to Eat – BBC


When life is chaotic, every
meal can feel like a struggle. But whether I’m flat out
with the kids, or work, this lunch covers all bases. I can’t think of a single ingredient
that’s as fast or as flexible as eggs, and I love mushrooms
because I quite like that meaty texture, and these rolls with fresh
mushrooms are a total godsend when I want to rustle
something up in a rush. My cracking egg rolls with mushrooms
are a brilliant alternative to a boring old sandwich –
but still only take minutes. These rolls are like a omelette that
have been wrapped in a tortilla. Beat three eggs to start
the omelette centre. And then I’m going
to add dried parsley. Now, I love dried herbs,
so this stuff gets a bad rep. Still get that lovely
flavour, so why not? And garlic granules. Sometimes I just cannot be
bothered to chop garlic. You know when you
just need one or maybe two. This is what you need. Banking store cupboard staples
like this will give your cooking an instant flavour boost. Season with salt and pepper. That’s it. That’s my eggs done. Are you with me? Can you see
how quick this is happening? I love mushrooms.
They cook so quickly. And they’re packed full
of deep umami flavour. You can use any type of mushroom. If I don’t have any
fresh mushrooms in, I’ll just use the canned stuff, or frozen, whatever –
all of it works. And then tortilla wraps. This is the bit that kind of like
holds your eggy, omelettey bit together, and then I’ve got
my tomato paste. Now you could use
normal tomato paste, but this is sun-dried tomato
paste, so it’s sweeter. That’s going to pack
a massive punch of flavour. Just because we’re cooking
fast, it doesn’t mean we’re compromising on flavour. Let’s get some oil in there. Oil’s hot. Egg in. Eggs take seconds to cook,
so they’re perfect when you’re rushing. You can see the eggs just cooking
around the edge, and then I’m going
to add my mushrooms. So, just a few. And then olives. I want to cook really quickly,
but I want lots of flavour, and black olives
are perfect for that. You get that lovely
salty kind of hit. I’m going to take my tortilla
with the sun-dried tomato paste and then turn it round and stick it on top. Just kind of use your hands to just glue it together. That’s it. Just don’t touch it. Just leave it. Let it do its thing. After just 30 seconds, flip it over. Look at that. Can you smell that?
No, you can’t. I can, though! Fried tortilla. That’s good, right? Let’s do another one. In… You’ll see once
you start doing this, you’re going to
start a production line. You’ll be making more than three,
you’ll be doing, like, ten. You can do this with tomatoes,
onions, cheese, ham – the options are endless. And here’s where the roll comes in. It’s not bad, is it? My crispy fried egg rolls bursting
with sun-dried tomato paste, black olives and mushrooms,
with a cheeky, time-saving bonus. What I love about these is that
you can make a load up, stick him in the fridge and they’re
perfect for lunch the next day. And that one is going to roll
straight into my mouth because somebody has got to eat it. Mm, mm, mm-hmm, mm, mm, mm. That beats…any sandwich
any day of the week.

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