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
- 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.
- 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.
- Slice the grape tomatoes in half, then sprinkle them over the eggs. Finally, top with shredded cheese.
- 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).
- Remove tortilla from the oven and slide out of the dish. Slice into quarters, then serve!