These healthy ‘tortillas’ are basically mini omelettes that you cook in a muffin tray in the oven. They are super quick to prepare, my kids love them and don’t even question the vegetable content! They are the perfect snack size and you can freeze some for later if need be. Cooking time will vary according to your oven. Just check every few mins from about 15 mins until they are set in the middle and browned on the outside.
You could try lots of different veg ingredients – raw chopped spinach or asparagus, canned sweetcorn or cooked brocolli, carrot or mushrooms. Olives would be a lovely addition too!
Ingredients (makes approx 10)
1/2 red pepper, finely chopped
1 tbsp cooking oil
6 spring onions, finely chopped
75g cheddar cheese, grated
1/2 teaspoon of smoked paprika (optional but gives them a nice smoky flavour)
Preheat the oven to gas mark 6 / 200 degrees. Place the pepper and onion in a bowl with the cheese and smoked paprika and mix well. Whisk together the eggs and milk then add to the mixture.
If you have a decent non-stick muffin tray, rub each hole with a little oil then fill each hole 1/3 full with the mixture. Alternatively, if you think the mixture will stick to the tray then line each hole with 2 paper muffin cases and fill each case 1/3 full of the mixture. Bake for 15 mins then check every few mins until the tortillas are visibly set in the middle and golden brown on the outside.
Leave to cool a little then carefully remove (using a spoon if straight from the tray).