Spinach and Cheese Torta

Spinach and Cheese Torta

Time: 43 mins

Ingredients

• 1 (6 ounce) bag baby spinach
• 2 large eggs
• 1 egg white
• 1/2 cup shredded four-cheese Mexican blend cheese
• 1/2 cup milk
• 1 tablespoon chopped fresh cilantro (optional) or 1 tablespoon parsley (optional)
• 1/2 teaspoon salt
• 1/8 teaspoon fresh ground pepper
• 4 (8 inch) spinach tortillas or 4 (8 inch) whole wheat tortillas
• 3/4 cup diced roasted red pepper (not stored in oil)

Directions

• 1 Preheat the oven to 350.
• 2 Spray a 9-in round cake pan with cooking spray.
• 3 Put the spinach in a large microwavable bowl; cover with plastic wrap and prick several holes in the plastic.
• 4 Microwave on high until the spinach starts to wilt, about 2 minutes.
• 5 Let stand until the spinach wilts completely, about 5 minutes.
• 6 Uncover and let cool.
• 7 Squeeze the spinach to remove the excess liquid; chop coarsely.
• 8 Meanwhile, put the eggs, egg white, cheese, milk, cilantro or parsley (if using), salt, and ground pepper in a bowl, beating with a whisk to combine.
• 9 To assemble the torta, place 1 tortilla in the bottom of the pan. Layer with half the spinach, 1 tortilla, then the roasted peppers.
• 10 Top with 1 tortilla and the remaining spinach and tortilla. Pour the egg mixture over the top.
• 11 Bake about 20 minutes or until firm.
• 12 Remove the torta from the oven and increase the heat to broil.
• 13 Broil 5 inches from heat until just browned on the top, about 1 minute.
• 14 Let stand 5 minutes before inverting the torta on a cutting board and slicing into 4 wedges.