Salmon Tortilla Bake (HC)
Ingredients
- 3 eggs
- 40g full-fat cottage cheese
- 1 tbsp chopped fresh dill or ½ tsp dried dill
- ½ tsp finely grated lemon zest
- Black pepper to taste
- 1 spring onion, finely sliced
- A large handful spinach, chopped
- 3 tbsp peas
- 55g smoked salmon, chopped
- 1 large wholemeal tortilla wrap
- 15g cheese,grated
- Portion of vegetables (your choice: mixed salad, frozen veg medley, sweetcorn, etc.)
Instructions
Preheat the oven to 180°C (160°C fan).
In a bowl, whisk together the eggs, cottage cheese, dill, lemon zest and black pepper.
Stir in the spring onion, spinach, peas and smoked salmon.
Place the tortilla wrap inside a small round baking or pie dish, pressing it gently into the base and allowing the edges to rise up the sides.
Pour the egg mixture into the tortilla shell and spread the filling evenly.
Scatter the grated cheese over the top.
Bake for 20–25 minutes, or until the filling is completely set and lightly golden. If the exposed edges of the tortilla begin to brown too quickly, loosely cover them with foil.
Allow to cool for a few minutes before slicing. Serve with mixed salad or your choice of vegetables and an optional squeeze of fresh lemon.
Note: This recipe serves one, but any leftovers can be stored in an airtight container in the fridge for up to three days. Enjoy cold or reheat until piping hot throughout.