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Baked Tomato, Spinach and Mozzarella Tortilla
Quick and easy to make tortillas are delicious served hot or cold
Course
Breakfast, Dinner,, light lunch
Cuisine
International
Keyword
oven baked
Skill Level
Easy
Prep Time
10
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
35
minutes
minutes
Servings
4
Calories
262
kcal
Author
Jacqueline Bellefontaine
Equipment
oven proof frying pan or
30x 20cm ( 12 x 8 in) baking tin
Ingredients
1
tablespoon
rapeseed or olive oil
1
onion
, chopped
125
g
Spinach leaves
150
g
cherry tomatoes
, halved
150
g
mozzarella
, cut into chunks
6
eggs
salt and freshly ground black pepper
metric
-
US cups
Instructions
Preheat the oven to 200℃ (180℃ fan)/400°F/gas mark 6. Heat the oil in a frying pan and fry the onion for about 5 minutes until softened.
Add the spinach and cook until wilted. Remove from the heat.
Tip the spinach into a well oiled baking tin of about 30x 20cm ( 12 x 8 in). Arrange the cherry tomatoes in the tin then add the mozzarella
In a bowl, beat the eggs together with a fork. Season with salt and pepper and beat again.
Pour the eggs into the tin and bake for about
20 minutes
until pale golden and set. Serve hot or cold
Video
Notes
Cook's Notes
Use a solid baking tin, not a losse bottomed tin as the egg will run out.
If your frying pan has an oven-proof handle you can cook directly in the frying pan.
Store
Can be kept in the fridge for up to 3 days.
Not suitable for freezing.
Nutrition information is approximate and is meant as a guideline only. (It does not include seasoning with salt and pepper.)
Nutrition
Calories:
262
kcal
|
Carbohydrates:
6
g
|
Protein:
18
g
|
Fat:
18
g
|
Saturated Fat:
7
g
|
Cholesterol:
275
mg
|
Sodium:
358
mg
|
Potassium:
415
mg
|
Fiber:
1
g
|
Sugar:
2
g
|
Vitamin A:
3725
IU
|
Vitamin C:
19.4
mg
|
Calcium:
268
mg
|
Iron:
2.5
mg