Informations supplémentaires
30 min.
|
492 kcal
|
easy
|
|
Printable version
1. Setup
Preheat the oven to 400°F. Cut the peppers and tomatoes into small cubes. Chop the shallot and cilantro. Cut the tortillas into triangles. Whisk the eggs.
2. Prepare the frittata
Heat a drizzle of oil in a skillet over medium-high heat. Add the half of the shallot, the pepper, spices and spinach. Cook 2-4 minutes. Add salt and pepper. Transfer the pepper mixture to a baking dish or keep in the skillet if it's ovenproof. Add the eggs and mix well. Season to taste. Bake in the oven for 18-22 minutes until the eggs are cooked.
3. Prepare the pico de gallo
In a bowl, mix the tomatoes with the remaining shallot to taste, cilantro, a drizzle of oil, salt and pepper. Add a dash of vinegar if you want.
4. Cook the tortillas
Place the tortillas on a baking sheet. Bake in the oven for 8-12 minutes until browned.
5. Plate your dish
Top the eggs with the pico de gallo, crumbled feta, guacamole and sour cream. Serve with the tortillas. Bon appétit!
6unitFresh egg
0.5unitGreen Bell Pepper(s)
1unitTomato(es)
2unitShallot
1unitCilantro
40gBaby Spinach
40gFeta Cheese
1unitGuacamole
2unitSour Cream
4unitCorn Tortilla(s)
6gTex-Mex Mix
What you need
sheet pan, baking dish, pan, bowl
492 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
32g
11%
fat
28g
43%
cholesterol
601mg
200%
fiber
5g
20%
protein
28g
saturated
10g
50%
sodium
568mg
24%
sugar
7g
trans
0g
vitaminA
0mg
vitaminC
0mg
iron
0mg
calcium
0mg
potassium
0mg