Crunchy tortilla breakfast eggs

Name: Crunchy tortilla breakfast eggs
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 4 soft tortillas (use larger ones); 6 eggs, lightly beaten; 180g pack Lemnos 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; spray olive oil

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Prep Time: 15 minutes

Cook Time: 40 minutes

Total: 55 minutes

Servings: 4

Cost: $5.00 /serving

lemnos fetta feta

Ingredients

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4 soft tortillas (use larger ones)6 eggs, lightly beaten180 grams pack Lemnos Traditional Fetta, drained and crumbled8 cherry tomatoes, cut in quarters2 large handfuls baby spinach leaves, washedsea salt and freshly ground black pepperspray olive oil

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Instructions

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Step 1

Preheat oven to 170C.

Step 2

Spray 4 large ovenproof ramekins (10cm) with olive oil. Microwave the tortillas for a few seconds to soften them and then carefully line the ramekins with the tortillas. Bake in the oven for about 7-10 minutes until they start to crisp up, then remove from the oven.

Step 3

While the tortilla cases are baking. Pour boiling water over the spinach to wilt it, drain immediately, roughly chop and set aside.

Step 4

In a large bowl mix the eggs, cherry tomatoes, crumbled Fetta and chopped blanched spinach. Season with salt and pepper. Divide the Fetta and egg mix between the tortillas, cover with foil and bake for 20-25 minutes or until the eggs are cooked through. Serve warm for breakfast or brunch.