Preparation time is 15minutes
Cook time is 30minutes
Total time is 45minutes
Serve is for 4 people
Difficulty level: 3 out of 4
9 Ingredients
- 5milliliter virgin olive oil spray
- 1/2teaspoons ground nutmeg
- 2tablespoons oregano leaves, to garnish
- 1/4 cup grated parmesan
- 8 sheets filo pastry
- 1/3 cup sundried tomatoes, finely chopped
- 100grams baby spinach, chopped
- 50grams shaved Australian ham
- 8 free range eggs
Nutrition per serving
1670kJ / 398Cal
1670 Kilojoules or 398 Calories
19% of daily energy intake*
Protein
23.7grams
Fat
20.6grams
Carbs
30.2grams
Sugars
3.4grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
With eggs, sundried tomatoes, spinach and ham, this tart is a winning breakfast idea for brunch or brekkie with family and friends.
Method
Step 1 of 2
Preheat oven to 200°C. Lightly grease a 20x30cm slice pan and line with baking paper. Lightly spray each filo sheet with oil and layer on top of each other. Place into pan, folding in sides and ends.
Step 2 of 2
Whisk 4 eggs, parmesan and nutmeg together. Stir through spinach and tomato. Season, then spoon mixture into pastry, smoothing top. Place ham on top of mixture, pushing down to make 4 slight indents. Crack each remaining egg into each indent and lightly spray with oil spray. Bake for 25-30 minutes or until pastry is golden brown and eggs are set. Cool in pan for 10 minutes. Garnish with oregano and serve warm or cold.
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