Crispy Tortilla Egg Bake

Ingredients

• 1 gluten-free tortilla or wrap (40 g)
• 2 oz (55 g) cooked chicken or turkey breast, chopped
• 1/3 cup (40 g) mushrooms, sliced
• 1/3 cup (50 g) cherry tomatoes, chopped
• 1 large egg
• 1/2 cup (120 ml) liquid egg whites
• 1 tbsp (15 g) Dairy-Free Basil Pesto (p. 62)
• Pinch of salt and black pepper
• 1 tbsp (10 g) dairy-free mozzarella-style shreds, optional
• 1 tbsp (5 g) fresh basil or parsley

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Method

1. Preheat oven to 375°F (190°C). Press the tortilla into a 5-inch (13 cm) round baking dish so it comes up the sides.
2. Scatter in the chicken, mushrooms, and tomatoes.
3. Whisk the egg, egg whites, pesto, salt, and pepper, then pour into the tortilla.
4. Top with the dairy-free mozzarella, if using. Bake for 15–18 minutes, until the egg is set in the middle and the tortilla edge is crisp.
5. Scatter the basil and serve.