This is a quick and easy lunch or tea that’s good for the summer and uses store cupboard ingredients. It’s crying out for the veg that’s sitting in your fridge, from chopped cherry tomatoes to a little bit of grated courgette or fresh herbs. Serve it with salad or whatever arrangement of vegetables is acceptable to the children in your household. This recipe makes six cups, so adjust depending on how many people you’re feeding.
- Tortilla wraps (we use whichever ones we have in - white or wholemeal, small or large)
- Six medium eggs, beaten
- 75g grated cheddar
- Handful of spinach, chopped (optional)
- Handful of other veg of your choice, or even some bits of bacon
1. Pre-heat the oven to 180c/gas 4. Grease a muffin tin lightly with some flavourless oil (it needs to be a deep muffin tin rather than a shallow Yorkshire pudding tin to work).
2. You need to create the cups by lining the muffin tins. You’ll need to cut the tortillas into triangles - how many you’ll need will depend on the size of the tortillas (some are like dinner plates, others are like side plates). So cut them into triangles and line six of the muffin holes, making sure that the triangles overlap each other to create a seal.
3. In a medium bowl, crack the eggs and add the grated cheese, spinach (if using) and other veg. Mix well and season.
4. Pour the mixture evenly into the six cups.
5. Bake in the oven for around 20/25 minutes, until risen and golden on top.
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