Sundried tomato wholemeal tortilla bites

Ingredients

• 1 drizzle of olive oil, to grease

• 2 wholewheat tortilla wraps

• 40 ml of milk, dairy or oat

• 50 g of sundried tomatoes from a jar, finely chopped

• 4 tbsp of parmesan, grated

• 30 g of chorizo crumb, or more to taste

• 4 large eggs

• 1 tsp of fresh or dried thyme

4 servings

Calories~288 kcal

Protein~16 g

Carbs~20 g

Fat~16 g

Fiber~3 g

Sugar~3 g

Total recipe

Calories~1,150 kcal

Protein~65 g

Carbs~80 g

Fat~65 g

Fiber~12 g

Sugar~10 g

Method

• Step 1

  Preheat oven to 180°C/160°C fan/gas 4. Grease 8 holes of a non-stick shallow 12-hole muffin tin with a little olive oil.

• Step 2

  Cut each tortilla into quarters, then gently push one into each hole of the muffin tin to form a cup shape.

• Step 3

  Beat the eggs with the milk, add the tomatoes, thyme and parmesan and season, then pour evenly into each hole.

• Step 4

  Finally, scatter evenly with chorizo, cover with foil and bake for 10 mins. Remove the foil and cook for a further 5 mins or until the edges are crisp and the egg is set.

• Step 5

  Allow to cool slightly, then carefully ease the tortilla cups out of the tin.