This Spinach and Egg Tortilla Bake is a quick, nutritious dish that combines eggs, fresh spinach, green onions, and tomatoes, all baked on a tortilla base with melted mozzarella cheese. It’s perfect for breakfast, brunch, or a light meal.
Preparation Time
- Total Time: 25 minutes
- Active Time: 10 minutes
Ingredients
- Tortilla: 1 large
- Spinach: 1 cup, fresh
- Eggs: 3
- Green Onions: 2 stalks, chopped
- Tomatoes: 1, diced
- Salt: to taste
- Pepper Mix: to taste
- Mozzarella: 1/2 cup, shredded
Directions
- Prepare the Tortilla Base:
- Preheat your oven to 180°C (350°F).
- Place the tortilla on a baking sheet or oven-safe dish.
- Prepare the Egg Mixture:
- In a mixing bowl, beat the eggs with salt and pepper to taste.
- Add spinach, chopped green onions, and diced tomatoes to the eggs. Stir to combine.
- Assemble the Bake:
- Pour the egg mixture evenly over the tortilla.
- Sprinkle the shredded mozzarella on top.
- Bake:
- Bake in the preheated oven for 15-20 minutes or until the eggs are set and the cheese is melted and golden.
- Serve:
- Remove from the oven, slice, and serve warm.
Serving Suggestions
- Serve with a dollop of sour cream or Greek yogurt.
- Garnish with extra green onions or fresh herbs.
- Add a side of salsa for extra flavor.
- Pair with a fresh side salad for a light meal.
- Drizzle with hot sauce for a spicy kick.
Cooking Tips
- For added flavor, try using a flavored tortilla like spinach or whole wheat.
- If using frozen spinach, thaw and drain it well before adding to the eggs.
- Adjust the cooking time slightly if you prefer your eggs more or less set.
- Add a sprinkle of chili flakes for a bit of heat.
Nutritional Benefits
- Spinach: High in vitamins A and C, as well as iron and fiber.
- Eggs: Provide protein and essential nutrients.
- Mozzarella: Adds calcium and protein.
- Tomatoes: Good source of vitamin C and antioxidants.
Dietary Information
- Vegetarian: Contains no meat.
- Gluten-Free Option: Use a gluten-free tortilla if needed.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat in the oven or microwave before serving.
Frequently Asked Questions
- Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. Make sure to thaw it completely and squeeze out any excess moisture to avoid a soggy bake. - Can I make this recipe ahead of time?
While it’s best served fresh, you can prepare the egg mixture in advance and store it in the fridge. Assemble and bake just before serving for the best texture. - Can I add other vegetables to this bake?
Absolutely! Bell peppers, mushrooms, or zucchini would be great additions. Just make sure they’re diced small and cooked slightly to avoid excess moisture. - What can I use instead of mozzarella cheese?
You can substitute mozzarella with cheddar, feta, or even a dairy-free cheese if needed. Choose a cheese that melts well for the best results. - How can I make this bake spicier?
Add a dash of hot sauce or some chopped jalapeños to the egg mixture, or sprinkle chili flakes on top before baking for extra heat.
Enjoy this quick, easy, and delicious Spinach and Egg Tortilla Bake!