Crispy tortilla egg wrap with beef fillet, spinach and cheese
Recipe for crispy tortilla with egg, beef fillet, spinach and cheese.
Servings 2 people
Calories 544kcal
Ingredients
- 2 large flour tortillas
- 4 eggs
- 2 tbsp milk
- 100 g leftover cooked meat, such as beef fillet
- 2 small handfuls of spinach, roughly chopped
- 1 small onion, finely chopped
- 100 g grated mozzarella
- Salt and pepper
- Oil
- Chilli sauce, optional – I use Chu Chum Original
Instructions
- Whisk the eggs and milk together and season with salt and pepper.
- Roughly chop the meat – the pieces must not be too large, or the wrap will be hard to fold.
- Heat a little oil in two frying pans and divide the onion and meat equally between them. Fry for a couple of minutes, then turn down to a low heat and season with salt and pepper.
- Add the spinach and let it wilt before pouring the egg mixture over, in equal amounts in each pan.
- Let the egg mixture set for a moment, then gently push the edges in towards the middle so the egg forms an even round that is slightly smaller than the tortilla.
- Scatter the mozzarella over the top of the eggs.
- If you want chilli in your tortilla egg wrap, brush one side of each tortilla with chilli sauce before laying them on top of the eggs, chilli side down.
- Let the tortilla and egg fuse together for a moment before turning them over and continuing to fry on the tortilla side until it is crisp – turn the heat up a little if needed. If the pan looks dry, brush the tortilla with a little oil before turning it.
- Fold one side in towards the middle, then the other, so they overlap.
- Lift your crispy tortillas out onto a chopping board, turn them seam side down and cut them in half before serving.
Nutrition
Calories: 544kcal | Carbohydrates: 37g | Protein: 39g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 399mg | Sodium: 947mg | Potassium: 530mg | Fiber: 3g | Sugar: 6g | Vitamin A: 954IU | Vitamin C: 5mg | Calcium: 425mg | Iron: 4mg