Ingredients
8 total- 4 flat mushrooms, stalks removed
- 2 tsp of salted butter, plus extra for spreading
- 10 cherry tomatoes, halved
- 4 large eggs, beaten and seasoned
- 75 g of mature cheddar, grated
- 4 oven bottom muffins
- 1 handful of baby spinach
- 0.5 tbsp of olive oil
Method
5 stepsStep 1
Preheat the oven to 180°C/160°C fan/gas 4. Arrange the mushrooms on a baking tray and dot each with the butter where the stalk has been removed. Season generously and bake for 10-12 mins until softened and juicy.
Step 2
Meanwhile, for the tortilla, heat the olive oil in a 20cm ovenproof frying pan over a medium heat. Add the tomatoes and cook for 2-3 mins, until softened.
Step 3
Pour the eggs over the tomatoes, sprinkle with the cheese and shake the pan gently to level out the mixture. Cook for 2-3 mins, then transfer to the oven for 5-7 mins, until set and lightly golden.
Step 4
Slice the muffins in half and spread with a little butter. Layer the bottom halves with a few spinach leaves and a baked mushroom.
Step 5
Remove the tortilla from the oven and allow to sit for 1-2 mins before carefully sliding it out of the pan and onto a board. Cut into quarters, then place on top of the mushrooms and sandwich with the muffin lids. Serve immediately.