Tortilla with spinach, tomato and eggs

Leftovers are the best! They can be used to make delicious meals on the fly and they can save a hole from being burned into your pocket during the weekly shop. I do love a good budget bite.

These tasty eggs baked on a tortilla shell are ideal for breakfast. I tossed what meat, vegetable and cheese I had in the fridge onto these and was quite satisfied with the end result.

If your stuck for ideas, consider the following:

• Roasted capsicum with feta and red onion
• Chopped broccoli and cheddar cheese
• Ham, diced tomato and cheese
• Sundried tomatoes, spinach and feta
• Mushrooms, goats cheese and spinach
• Jalapeno, chorizo and salsa

Serves 2.

Ingredients

• 1/2 tbsp olive oil
• 1 8-inch flour tortilla
• 1 cup fresh spinach
• 4 large eggs
• 1/8 tsp salt
• 1/8 tsp freshly cracked black pepper
• 1/2 cup grape tomatoes
• 1/4 cup shredded cheddar

Method

1. Preheat the oven to 180C. Brush the inside of a round, 17cm diameter oven safe dish with olive oil. Press the tortilla down into the dish so that the edges of the tortilla are folded up the sides of the dish.
2. Roughly chop the spinach then add it to the bottom of the tortilla. Crack the four eggs into the tortilla on top of the spinach. Add a pinch of salt and pepper on top of the eggs.
3. Slice the grape tomatoes in half, then sprinkle them over the eggs. Finally, top with shredded cheese.
4. Bake egg-filled tortilla in the oven for 20-25 minutes, or until the whites are set and the yolks are still runny (shake the dish to see if the whites still jiggle or if they are set).
5. Remove tortilla from the oven and slide out of the dish. Slice into quarters, then serve!