Family and Kids

Scrambled Egg Enchiladas with Spinach and Tomatoes

cook 30 mins
  • 3 tablespoons olive oil
  • 1 small red onion, chopped
  • 1 garlic clove, crushed
  • 1 small red pepper, cored, deseeded and cut into strips
  • 1 red chilli, cored,deseeded and chopped
  • 1/2 teaspoon smoked paprika
  • pinch of ground coriander
  • 25 g (1 oz) butter
  • 4 eggs, beaten
  • 4 soft flour tortillas
  • 2 handfuls of baby spinach leaves
  • 75 g (3 oz) Cheddar cheese, grated
  • 2 tomatoes, chopped
  • salt and pepper
  • Heat the oil in a small frying pan, add the onion, garlic, red pepper and chilli and cook over a low heat, stirring occasionally, for 10 minutes until very soft and tender. Stir in the paprika and coriander, season with salt and pepper and cook for a further 2 minutes.
  • Melt the butter in a separate small saucepan (preferably nonstick). Season the eggs with salt and pepper and pour into the pan. Cook over a low heat, stirring, until the egg is softly set and scrambled, then remove from the heat.
  • Lay the tortillas out on a board, arrange the spinach leaves on top, then spoon over the onion mixture and the scrambled egg. Fold the tortillas into triangles to enclose the filling and place in an ovenproof dish. Scatter the cheese and chopped tomatoes over the top and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 10 minutes until the cheese is melted and bubbling.
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