479
CALORIES
35.7
PROTEIN (G)
38.7
CARBS (G)
19.5
FAT (G)
8.6
FIBRE (G)
Method
Heat the oven or air fryer to 180°C. Press the tortilla into a small round ovenproof dish so it forms a shallow crust.
Whisk the eggs and egg whites, then pour them into the tortilla. Scatter over the tomatoes, pepper and onion.
Season with salt, pepper and oregano, add optional chilli, and finish with the measured cheese.
Bake for 10–12 minutes until the egg is set and the cheese is golden. Rest for 2 minutes before slicing.
ALLERGENS
Contains: Contains egg, milk and cereals containing gluten. Check tortilla and cheese labels.
STORAGE & REHEATING
Best eaten fresh. Refrigerate leftovers promptly for up to 1 day and reheat until piping hot.
COACH NOTE
The full tortilla pizza is one serving. Pair with fruit if you want a larger breakfast.
EQUIPMENT
Mixing bowls, digital scales, knife, chopping board and the cooking equipment named in the method.
PRACTICAL ADJUSTMENTS
Use a certified gluten-free wrap where required. Recalculate if changing the cheese or egg ratio.
FREEZER GUIDANCE
Not recommended; the egg and vegetables become watery.
DIETARY SUITABILITY
As written: Vegetarian, high protein. Recalculate after substitutions.