Sat, 13 April 2024
INGREDIENTS:
1 Tbsp. Oil
120g Mushrooms thinly sliced
40g Spinach leaves
2 eggs
2 scallions chopped
1 Tortilla wrap
50g Red Cheddar Cheese Grated
50g Mozzarella Cheese Grated
Tomato Slices optional
Pinch of Salt and Pepper
Pinch dried Oregano
Hot Sauce
1 knob Butter
METHOD:
1). In a pan add some oil and bring to medium heat
2). Sauté the mushrooms and spinach until they are soft and wilted
3). Season well with salt and pepper, then set aside.
4). Crack two eggs into a bowl and whisk with a fork until combined, then add in your chopped
scallions.
5). Heat a separate pan to medium heat and glaze with a knob of butter, then pour on the egg
mixture.
6). When the mixture is half-cooked, place your tortilla wraps on top of egg mixture and leave for
one minute to cook further.
7). Flip the tortilla wrap over once the egg mixture is stuck on and continue cooking on a low
heat.
8). Sprinkle some cheese and herb over the tortilla egg mixture, then add your sautéd
mushrooms and spinach on top.
9). As options you can add slices of tomato and drizzle some hot sauce on top.
10). Fold your tortilla in half, pressing down to keep its shape. Once the cheese has melted and
the tortilla has turned a golden crisp colour, you're all ready to slice up and serve.
