DinnerBreakfastVegetarian

Mushroom, Spinach and Feta Tortilla Pie

Name: Mushroom, Spinach and Feta Tortilla Pie
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 wedges
Ingredients: 1 large flour tortilla; 3 large eggs; 250g low-fat cottage cheese; 200g mushrooms, sliced; 150g spinach, chopped; 100g feta, crumbled; 2 cloves garlic, minced; 1 tbsp olive oil

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The vegetarian version of the tortilla pie, with mushrooms doing the savory, meaty work that chicken or beef usually would. Feta gets stirred through instead of a milder cheese so it doesn't need much else for seasoning.

Sauteing the mushrooms before they go in keeps them from releasing water into the filling and turning the base soggy.

Per serving (1 wedge)

18g

Protein

270

Calories

14g

Carbs

16g

Fat

4 wedges15 min40 min

Ingredients

1large flour tortilla
3 largeeggs
9 ozlow-fat cottage cheese
7 ozmushrooms, sliced
5 ozspinach, chopped
4 ozfeta, crumbled
2 clovesgarlic, minced
1 tbspolive oil

Steps

1
Preheat the oven to 180C (350F) and lightly grease a 23cm (9 inch) pie dish or springform pan.
2
Heat the olive oil in a pan and saute the mushrooms and garlic for 5 to 6 minutes until browned, then stir in the spinach until wilted. Let cool slightly.
3
Press the tortilla into the bottom of the dish as a flat base, trimming any overhang.
4
Scatter the mushroom and spinach mixture over the tortilla base, then sprinkle over the feta.
5
Blend or whisk the eggs and cottage cheese together until fairly smooth and pour over the filling.
6
Bake for 35 to 40 minutes until the center is set and the top is golden.
7
Let rest for 10 minutes before slicing into 4 wedges.