Serves:

6

Description:

Ingredients:

• 2 tsp vegetable oil
• 1 large zucchini, diced
• 1 stick celery, thinly sliced
• 1/2 red capsicum, thinly sliced
• 50g green beans, chopped
• 3 spring onions, chopped
• 1 clove garlic, finely chopped
• 1/2 tsp paprika & ground fennel
• 4 wholemeal tortilla wraps
• 3 eggs
• 80ml milk
• Salt & pepper to taste

Topping:

• 1/4 cup baby spinach leaves, finely shredded
• 1/2 cup finely grated cheddar cheese
• 1/2 cup coriander leaves

Method:

1. Preheat the oven to 190°C. Heat the oil in a large frying pan. Add the zucchini, celery, capsicum, beans, spring onion, garlic and spices. Cook 3min over a medium heat to just soften. Remove from the pan.
2. Fold one tortilla wrap into four and place the pointy end into a deep muffin pan, move one flap across to the other side to create a ‘basket’. Repeat with remaining tortillas.
3. Divide the vegetable mixture between the tortilla baskets. Whisk together the eggs, milk and salt and pepper. Pour into the cups.
4. Bake 15 to 20min or until golden and firm.
5. Serve the tortilla pies topped with spinach leaves, grated cheese and coriander leaves.

Tip: These can also be made with a gluten free option using corn tortillas. Best eaten while still warm.

Recipe by: Jo Richardson

Website: www.seasontotaste.com.au