Baked Egg Tortilla Bites
Showstopping tortilla and egg appetizers topped with tomato and chive flowers.
Servings: 9 bites
Equipment
Ingredients
Tortilla flowers
- 3 tortillas
- 1 tablespoon olive oil
Egg mixture
- 2 eggs
- 1/2 red onion chopped
- 3 tablespoons heavy cream
- 25 grams cheddar cheese grated
- 1 teaspoon sea salt
- pepper to taste
Tomato flowers
- 5 grape tomatoes
- fresh chives to garnish
Instructions
- Turn on the oven to 175°C (350°F).
- Cut out the tortilla flowers with the flower cookie cutter.
- Brush the top and bottom of the tortilla flowers with olive oil.
- Bake until slightly golden (about 3-5 minutes).
- Remove the tortilla flowers from the oven.
- Let them cool.
- Whisk the eggs, cream, finely chopped red onion, cheddar, sea salt, and pepper.
- Spoon the mixture on top of each tortilla flower till the bottom is covered.
- Bake again until the egg is cooked (about 8 minutes).
- Remove the egg tortilla bites and allow to cool.
- Slice a grape tomato in the middle at a slant.
- Cut each half in half.
- Connect the two set of halves to make two hearts.
- Top the tomato hearts onto the egg tortillas.
- Arrange chopped chives as the stem.
- Sprinkle with sea salt and pepper.
- Serve.
Video
Nutrition
Calories: 91kcal | Carbohydrates: 6g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 45mg | Sodium: 366mg | Potassium: 64mg | Fiber: 1g | Sugar: 1g | Vitamin A: 233IU | Vitamin C: 2mg | Calcium: 46mg | Iron: 1mg
