Mornings can be a whirlwind of chaos, can’t they? But there’s something comforting about the aroma of a simple breakfast wafting through the air—like a hug in food form. With just a few ingredients, these baked tortilla eggs transform frantic mornings into a moment of calm, almost like a cozy blanket on a chilly day.
Steps
- Preheat your oven to 350ºF and coat the interior of a round, 7-inch oven-safe dish with 1/2 tablespoon of olive oil.
- Place an 8-inch flour tortilla into the dish so that its edges are folded up against the sides.
- Chop one cup of fresh spinach and spread it evenly over the bottom of the tortilla.
- Crack four large eggs on top of the spinach and add a pinch each of salt and pepper for seasoning.
- Halve some grape tomatoes and scatter them over the eggs, then sprinkle with about 1/4 cup of shredded cheddar cheese.
- Bake in the oven for 20-25 minutes until the egg whites are firm but the yolks remain slightly soft. You can gently shake the dish to check if the whites are set.
- Remove from the oven and carefully slide the tortilla onto a plate or cutting board. Cut into four pieces and serve.
Ingredients
- 1/2 tablespoon olive oil
- 1 flour tortilla, 8 inches in diameter
- 1 cup fresh spinach, roughly chopped
- 4 large eggs
- 1/8 teaspoon salt
- 1/8 teaspoon freshly cracked black pepper
- 1/2 cup grape tomatoes, halved
- 1/4 cup shredded cheddar cheese
- 1/8 teaspoon crushed red pepper (optional)
Nutritional Values
Calories: 641.1 kcal | Carbohydrates: 31.1 g | Protein: 37.2 g | Fat: 40.7 g | Sodium: 1237.9 mg | Fiber: 4.9 g
FAQ
- What type of baking dish should I use?
- You can use any round, oven-safe dish that is about 1 to 2 inches deep with straight, vertical sides. Round cake pans or pie plates work well. The dish should be one to two inches smaller in diameter than your tortilla to allow the tortilla to fold up the sides and hold the eggs and fillings.
- What size tortilla is recommended?
- An 8-inch diameter tortilla is ideal for a 7-inch diameter dish. If using an 8 or 9-inch diameter cake pan, you might prefer a 10-inch tortilla. If your tortilla is larger, consider adding an extra egg or two.
- What ingredients can I use as toppings?
- These baked eggs are versatile, like an omelet or frittata, allowing you to use leftovers from your fridge. Some delicious combinations include roasted red peppers with feta and red onion, broccoli with cheddar, or sun-dried tomatoes with feta and spinach.
- How do I know when the baked eggs are done?
- Bake the tortilla with eggs for 20-25 minutes at 350ºF. The eggs are ready when the whites are set and the yolks remain slightly soft. You can gently shake the dish to check if the whites are set or still jiggly.
- Can I modify the recipe for dietary preferences?
- Absolutely! Feel free to adjust the recipe based on your dietary needs or preferences. You can switch out cheese, add different vegetables, or use egg substitutes to make it your own.
Tips
- Choose the right baking dish: Opt for a round, oven-safe dish with straight sides that is slightly smaller in diameter than your tortilla. This allows the tortilla to fold upwards and hold the eggs and fillings securely.
- Adjust tortilla and egg size: Use a tortilla that is slightly larger than your dish to ensure it properly holds the ingredients. If using a larger tortilla, consider adding an extra egg or two to balance the proportions.
- Customize with leftovers: Treat this recipe like an omelette or frittata by adding any leftover meats, vegetables, or cheeses you have on hand. This flexibility makes it a great way to use up odds and ends in your fridge.
- Check for doneness: Bake until the egg whites are set and the yolks remain slightly runny. Give the dish a gentle shake to see if the whites jiggle, indicating they are not fully cooked yet. Adjust baking time as needed based on the size of your ingredients.
Equipment
- Oven-safe round baking dish (approximately 7-inch diameter) with straight, vertical sides.
