Greek Breakfast Tortilla

Dang this is good! Okay, this is a no-brainer.  Spinach, Tomato, Feta, and Eggs?  Yes please!  I ate this bad boy so fast - you will, too!  It’s fantastic for brunch on the weekend!

INGREDIENTS

1/2 tbsp olive oil
1 8-inch flour tortilla
1 cup fresh spinach
4 large eggs
1/4 red onion, sliced
1/8 tsp salt
1/8 tsp freshly cracked black pepper
1/2 cup grape tomatoes
1/4 cup feta cheese

DIRECTIONS

• Preheat the oven to 350 degrees. Brush the inside of a round, 17cm diameter oven safe dish with olive oil. Press the tortilla down into the dish so that the edges of the tortilla are folded up the sides of the dish.

• Roughly chop the spinach then add it to the bottom of the tortilla. Crack the four eggs into the tortilla on top of the spinach. Add a pinch of salt and pepper on top of the eggs.

• Slice the grape tomatoes in half, then sprinkle them over the eggs along with the red onion slices. Finally, top with feta cheese.

• Bake egg-filled tortilla in the oven for 25-30 minutes, or until the whites are set and the yolks are still runny (it may need to cook a bit longer).

• Remove tortilla from the oven and slide out of the dish. Slice into quarters, then serve.