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• Eggs and Dairy
• Spicy Spinach & Ricotta Tortilla

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• Serves 6
• Easy
• Prep 10 mins
• Cook 45 mins
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Ingredients

• 1 tbs olive oil
• 1 onion, chopped
• 5 eggs, separated
• 175 ml (6 fl oz) skimmed milk
• 2 tbs flour
• 1 tbs Schwartz Curry Powder Medium
• pinch Schwartz Sea Salt Mill
• 1/2 tsp Schwartz Garlic Granules
• 2 tsp Schwartz Paprika
• 250 g (9 oz) frozen chopped spinach, thawed, drained and squeezed
• 250 g (9 oz) ricotta cheese
• Schwartz Black Pepper to season

A light and healthy tortilla packed with spinach and ricotta, combined with the spicy flavours of Curry Powder, Garlic and Paprika.

Method

Step 1

Pre-heat the oven to 170°C, 325°F, Gas Mark 3.

Step 2

Heat the oil in a large non-stick frying pan on a medium-high heat. Add the onion and cook for 5 minutes, stirring occasionally until softened. Remove from the pan and allow to cool slightly.

Step 3

Beat the egg whites with a pinch of Salt until foamy and firm. Whisk the milk and flour in a large bowl, until smooth. Add the egg yolks, Curry Powder, Garlic Granules, Paprika and the egg whites, whisk until smooth. Add the cooled onion, spinach and ricotta cheese, mix well. Pour into a 22-24cm, deep, greased, ovenproof dish.

Step 4

Bake for 30-35 minutes or until the top is golden brown and the centre is set. Allow to stand for 10 minutes before cutting into six and serving.

Nutrition per serving

195 kcalories, protein 13g, carbohydrates 8g, fat 13g, saturated fat 5g, fibre 1g, salt 0.5g,

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