One-Pan Tomato Egg Tortilla
This One-Pan Tomato Egg Tortilla is a quick and delicious meal made with juicy tomatoes, fluffy eggs, melted cheese, and fresh spinach, all wrapped in a warm tortilla. Perfect for any time of day, this recipe is easy to prepare and packed with flavor, making it an ideal choice for a satisfying breakfast, lunch, or dinner.
Ingredients
- 1 tortilla
- 1 tbsp olive oil
- 4 eggs beaten
- 1 fresh ripe tomato cut horizontally into 5 slices
- Salt to taste
- Pepper to taste
- Chili flakes to taste
- Fresh parsley chopped
- A handful of baby spinach
- 100 g grated cheese (cheddar)
Instructions
- Start by warming the olive oil in a large skillet over medium-low heat. Once the oil is hot, carefully arrange the tomato slices evenly across the pan. Cook the tomatoes for about 3 minutes, allowing them to soften slightly and release their juices.
- While the tomatoes are cooking, beat the eggs in a bowl and season them with salt, pepper, and chili flakes. Pour the beaten eggs over the tomatoes in the pan, making sure to cover the tomatoes evenly. Sprinkle the grated cheese and chopped parsley over the eggs.
- Cover the pan with a lid and cook for about 1 minute, just until the eggs begin to set and the cheese starts to melt.
- Gently place the tortilla on top of the egg mixture in the pan, pressing it down lightly to adhere. Continue to cook for another 2-3 minutes until the tortilla is warmed through and the eggs are fully set.
- Carefully transfer the tortilla and egg mixture to a plate. Sprinkle a bit more grated cheese and a handful of fresh baby spinach over half of the tortilla. Fold the tortilla in half over the filling.
- Return the folded tortilla to the pan and cook over medium heat for an additional 1-2 minutes per side, or until the tortilla is golden and crispy and the cheese is fully melted inside.
- Remove the tortilla from the pan and transfer it to a serving plate. Slice into wedges and serve hot. Enjoy your flavorful, satisfying One-Pan Tomato Egg Tortilla!
Nutrition
Calories: 350kcal
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