• Crack the eggs into a bowl, then add the parsley, garlic, salt and pepper, and whisk well with a fork.
• Put a small frying pan over a medium heat, and drop in a small pat of butter. Spread a thin layer of dijon mustard onto one side of each tortilla. Keep tortillas at the ready.
• Pour about 3 tablespoons of the egg mixture into the pan – the eggs should sizzle, but if they don’t, turn the heat up a little.
• Scatter some ham and cheese onto the wet egg mix. Sprinkle on a few green onion slices.
• Quickly put the tortilla on top of the egg, mustard-side down. Gently press down on the tortilla to “glue” it to the egg mixture. Cook for 30-45 seconds, then flip over and cook on the other side for another 30-45 seconds.
• Take the pan off the heat and put the tortilla/egg on a plate. Repeat until all the egg mixture is gone.
• When the wraps are cool enough to touch, roll the whole thing up from bottom to top, leaving the sides open. Serve.

Pro Tip:

• Wrap any leftovers in plastic, then place into a freezer baggie and pop them into the freezer. When you are ready to eat them, simply remove from plastic wrap and nuke for 30 seconds to enjoy!