Egg tor­tilla roll-ups

PREP + COOK 20 MIN­UTES • MAKES 4

Mother & Baby (Australia) - - Tummy Time -

IN­GRE­DI­ENTS

160g baby spinach

leaves 4 eggs

¼ cup (60ml) wa­ter

½ cup (60g) grated

ched­dar 4 x 26g mini tor­tillas

1 Heat a medium fry­ing pan over medium heat. Cook spinach, stir­ring for 1 minute or un­til just wilted. Re­move from pan. Wipe pan clean.

2 Lightly beat eggs with the wa­ter in a medium bowl.

3 Heat the same, lightly oiled fry­ing pan over medium heat. Pour in egg mix­ture; cook, stir­ring oc­ca­sion­ally, for 1 minute or un­til al­most set. Add spinach and cheese; cook for a fur­ther 30 sec­onds un­til cheese melts.

4 Di­vide egg mix­ture be­tween tor­tillas. Roll up; serve im­me­di­ately.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.