Tortilla-Lined Chicken and Vegetable Egg Bake

Instructions

1. 1

   Preheat the oven to 200°C/400°F with a rack in the middle. Grease a solid 25 cm round, 5 cm deep baking dish, approximately 2.4 litres in capacity, with 1 tsp olive oil.

2. 2

   While the oven heats, season the chicken breast and cook in the oven for 18–22 minutes until cooked through, then chop it. Slice the mushrooms, quarter the cherry tomatoes and roughly chop the spinach. Drain oil-packed sun-dried tomatoes before weighing out 40 g, then chop them. Grate the mozzarella and parmesan and crumble the feta.

3. 3

   Heat the remaining 1 tsp olive oil in a 28 cm frying pan over medium-high heat. Cook the mushrooms for 5 minutes, stirring occasionally. Add the spinach and cherry tomatoes and cook for another 3 minutes, until the spinach wilts and any pooled liquid has evaporated. Remove from the heat and cool for 3 minutes.

4. 4

   During that cooling time, overlap the four tortillas across the base and sides of the baking dish, pressing them gently into place. Use medium tortillas approximately 20 cm across and 50 g each; fold any edges projecting above the rim inward. Whisk the eggs with the salt and black pepper in a bowl. Wash your hands and clean any surfaces touched by raw egg.

5. 5

   Spread the chicken, cooked vegetables and sun-dried tomatoes evenly over the tortilla lining. Pour in the beaten eggs, gently moving the filling with a fork so the egg reaches the bottom. Scatter the feta, mozzarella and parmesan evenly over the top.

6. 6

   Bake for 30–35 minutes, beginning to check after 25 minutes. The middle should be set rather than liquid, and a food thermometer inserted into the centre must reach 74°C/165°F. If the tortilla edges brown before the centre is ready, cover loosely with foil and continue baking.

7. 7

   Rest for 5 minutes, then cut into four substantial portions and serve.