Breakfast 12 ingredients · 6 steps

Tortilla with leek and mozzarella

Name: Tortilla with leek and mozzarella
Total time: 15 min
Yield: 2 servings
Ingredients: Tortilla 2 pieces; Eggs 2 pieces; Leek 20 g; Spinach 20 g; Block mozzarella 20 g; Garlic 0.5 cloves; Fresh dill 1 tablespoon; Chilli flakes 1 pinch; Mozzarella 1 piece; Avocado 0.5 pieces; Linseed 2 teaspoons; Cucumber 100 g

Eggs blended with leek, spinach, mozzarella, garlic, dill and chilli, poured into the pan and covered straight away with a tortilla. Once turned, the green omelette takes mozzarella, avocado and cucumber — 15 minutes.

Time: 15 min
Servings: 2 servings
Ingredients: 12
Steps: 6

Ingredients

Servings

Before you cook, check the ingredient list against your household's allergens. In the app, the allergens on your profile keep a recipe out of the meal plan by themselves.

Preparation

Blend the eggs with the leek, the grated block mozzarella, the spinach, the garlic, the dill and the chilli flakes.
Heat the pan and turn the heat down. Pour in half the mixture and cover it straight away with a tortilla.
Fry gently for 3–4 minutes, until the egg sets. Lift it out of the pan and turn it egg side up. Do the same with the second tortilla.
Scatter the torn mozzarella from the ball, the sliced avocado and the sliced cucumber over the green omelette.
Sprinkle with linseed and fresh dill and serve warm.
Tip: to take away, roll the tortilla up and cut it into pieces.

0 of 6 steps

Why keep it in your rotation

The tortilla and the egg fry together, so what comes out sits somewhere between an omelette and a wrap — with no separate warming of the flatbread.

Rolled up and sliced, it travels well: to work or into a school lunchbox.

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Ingredients

Preparation

Why keep it in your rotation

Build your own recipe library

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