This protein-packed tortilla recipe contains very few ingredients and is sure to add a nice splash of colour to your weekday meals. Top it with your favourite sauce, vegetables, and some leftover meat or canned fish for a balanced and fulfilling dinner in less than 5 minutes!
Ingredients
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250 ml (1 cup) of fresh baby spinach, squeezed dry
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2 large eggs
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Pepper and salt, to taste
Preparation
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In a blender, combine the ingredients and blend until smooth.
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Heat a lightly greased skillet over medium heat.
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Pour half of the batter into the skillet and cook for 2 to 3 minutes. Gently flip with a spatula and continue cooking for another minute.
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Repeat with the remaining batter.
Notes
It's important to thoroughly dry the spinach after washing to remove excess water.
Keeps for 3-4 days in the refrigerator. Do not freeze.
