Description
A quick and easy baked egg tortilla made with eggs, fresh vegetables, and cheese, all cooked in the oven for a delicious and satisfying breakfast or brunch.
Ingredients
- 2 large flour tortillas
- 4 large eggs
- 2 tbsp milk
- 1/2 red bell pepper, finely chopped
- 1/4 red onion, finely chopped
- 1 handful fresh spinach, chopped
- 6 cherry tomatoes, halved
- 1/2 cup grated cheddar cheese
- Salt and black pepper to taste
- Cooking spray or 1 tsp olive oil
Instructions
- Preheat the oven to 180°C (350°F).
- Lightly grease an oven-safe baking dish or skillet and press the tortillas into the dish.
- In a bowl, whisk together the eggs, milk, salt, and pepper.
- Sprinkle the chopped bell pepper, red onion, spinach, and cherry tomatoes evenly over the tortillas.
- Pour the egg mixture over the vegetables and top with grated cheese.
- Bake for 15–18 minutes, or until the eggs are set and the cheese is melted and golden.
- Remove from the oven, allow to cool slightly, slice, and serve.
Notes
- You can substitute vegetables with mushrooms, courgette, or cooked bacon.
- Use whole wheat tortillas for extra fiber.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat in the oven or microwave before serving.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 16 g
- Cholesterol: 210 mg
