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Crunchy tortilla breakfast eggs
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Crispy tortilla bowls filled with savory feta, egg, spinach, and tomato. Ideal for a fancy breakfast or quick lunch.
Ingredients:
  • spray olive oil
  • 4 soft tortillas (use larger ones)
  • 6 eggs, lightly beaten
  • 180g pack Traditional Fetta, drained and crumbled
  • 8 cherry tomatoes, cut in quarters
  • 2 large handfuls baby spinach leaves, washed
  • sea salt and freshly ground black pepper
Instructions:
  • Preheat your oven to 170C.
  • Prepare the large ovenproof ramekins by coating them with olive oil spray. Warm the tortillas in the microwave briefly to soften, and gently line the ramekins with them. Bake in the oven for 7-10 minutes until they become crispy, then take them out.
  • After baking the tortilla cases, wilt the spinach by pouring boiling water over it, then drain, roughly chop, and set aside.
  • Combine eggs, cherry tomatoes, crumbled Fetta, and chopped blanched spinach in a large bowl. Season with salt and pepper. Fill tortillas with the mixture, cover with foil, and bake for 20-25 minutes until eggs are fully cooked. Serve warm for a delicious breakfast or brunch.

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