   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.
