Low FODMAP Tortilla Baked Eggs

Steps

1. 1Preheat the oven to 180ºC (350ºF). Roughly chop the spinach/kale, finely slice the leaves or the spring onion/green onion, cut the cherry tomatoes into quarters, and grate the cheese if using.
2. 2Grease a small oven-proof frypan or baking dish (you want the dish to be slightly smaller than the tortilla). This method assumes you are making a single serving of the recipe. If you are making more than one serving, then you can either overlap the tortillas in a large dish or use multiple small baking dishes as needed.
3. 3Gently press the tortilla into the bottom of the dish kind of like you would a sheet of pastry. You want the edges of the tortilla to curl up the sides slightly to form a lip that will hold the eggs.
4. 4Evenly spread the spinach or kale over the top of the tortilla.
5. 5Next crack the eggs on top then sprinkle over the spring onion/scallion leaves and chopped tomato. Season with a pinch of paprika and a few grinds of salt and pepper. Then sprinkle with grated cheese if using.
6. 6Place in the oven and bake for 15 to 20 minutes until the egg whites are set (they shouldn’t jiggle when you wobble the pan).
7. 7Remove the low FODMAP tortilla baked eggs from the oven and slide on to a dish. Cut into quarters and enjoy!