Corn Tortilla and Caramelized Onion Egg Bake
Corn Tortilla and Caramelized Onion Egg Bake
The combination of eggs and corn tortillas is a spectacular one. This is part egg bake part frittata. You could use any combination of vegetables, but I love spinach, caramelized onions and cheese in any egg situation. Adding the tortilla into the eggs makes it feel like a more complete meal. We like to top each slice with some hot sauce or salsa and sour cream. It keeps beautifully in the fridge and reheats beautifully as well. This would also be a lovely dish served for lunch or brunch with a salad on the side.
Ingredients Â
Equipment
MethodÂ
- Preheat the oven to 375 F. Add the olive oil to the large skillet and add the onions and salt over medium heat. Make sure the onions are coated in oil and salt. Don't walk away. If you noticed the onions are frying and getting crispy, turn down the heat. You want to take some time to slowly caramelize the onions. They should be jammy and brown.
- Add the 1/4 cup water as needed to keep the onions from sticking and to encourage the caramelization. Once the onions are caramelized, add the shopped spinach and Gently stir to wilt the spinach and incorporate the salt onto the spinach as well.
- In a large bowl, add all the eggs, whisk until homogenous, then add most of the grated cheese and mix before adding the sliced corn tortillas. Stir the tortillas into the mixture so make sure they are all coated in egg.
- Pour the egg mixture into the pan and gently stir to make sure the tortillas are covered by egg and veg. Sprinkle the remaining cheese on top and place in the center of your preheated oven. Bake for 20-25 minutes.
Nutrition
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