Ingredients for Spinach And Cheese Torta
- Baby Spinach
- 6 large eggs
- 1 large egg white
- Four Cheese Mexican Blend Cheese
- 1/2 cup milk
- Fresh Cilantro
- 1 teaspoon salt
- Fresh Ground Pepper
- Spinach Tortillas
- Roasted Red Pepper
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How to Make Spinach And Cheese Torta
- Preheat oven to 350°F (175°C).
- Spray a 9-inch round cake pan with cooking spray.
- Place 10 oz fresh spinach in a large microwave-safe bowl. Cover with plastic wrap, piercing several holes.
- Microwave on high for 2 minutes, or until spinach begins to wilt.
- Let stand for 5 minutes to allow spinach to wilt completely. Uncover and let cool slightly.
- Squeeze out excess liquid from the spinach and chop coarsely.
- In a large bowl, whisk together 6 large eggs, 1 large egg white, 1 1/2 cups shredded cheddar cheese (or your favorite Mexican blend), 1/2 cup milk, 2 tablespoons chopped cilantro (or parsley), 1 teaspoon salt, and 1/2 teaspoon black pepper.
- To assemble: Place 1 (6-inch) flour tortilla in the bottom of the prepared pan.
- Layer with half of the chopped spinach, followed by another tortilla.
- Add 1/2 cup of roasted red peppers (jarred or homemade), sliced.
- Top with another tortilla, the remaining spinach, and a final tortilla.
- Pour the egg mixture evenly over the layered tortillas.
- Bake for 20-25 minutes, or until the torta is set and the top is lightly golden.
- Increase oven temperature to broil.
- Broil for 1-2 minutes, or until the top is lightly browned. Keep a close eye to prevent burning.
- Let stand for 5 minutes before inverting the torta onto a cutting board. Slice into 4 wedges and serve warm.
Nutrition Information (Approximate per serving)
Sodium
77 g
Sugar
9g
Fat
46g
Carbs
3g
