Salmon Tortilla Bake (HC)
Ingredients
- 3 eggs
- 40g full-fat cottage cheese
- 1 tsp paprika
- 1 tsp mixed herbs
- Pinch of black pepper
- ½ red onion, diced
- A handful of fresh spinach, chopped (or 1-2 blocks frozen, defrosted)
- 3-4 sun-dried tomatoes, diced
- 55g smoked salmon, chopped
- 1 large wholemeal tortilla wrap
- 15g cheese, grated
- Portion of vegetables (your choice: mixed salad, frozen veg medley, frozen peas/sweetcorn, etc.)
Instructions
Preheat the oven to 180 °C (160 °C fan).
In a bowl, whisk the eggs with the cottage cheese, paprika, mixed herbs and black pepper.
Stir in the onion, spinach, sun-dried tomatoes and smoked salmon.
Lay the tortilla in the base of a small round baking or pie dish, letting the edges rise slightly up the sides.
Pour the egg mixture into the tortilla shell.
Scatter the grated cheese over the top.
Bake for 18–22 minutes, or until the eggs are set and the top is lightly golden.
Allow to cool for a couple of minutes before slicing and serving with your choice of vegetables.