Egg and Pea Tortilla Cups

Servings: 4 · Prep: 20 min · Cook: 25 min · Total: 50 min

Ingredients

• 12 each Vegetarian flour tortillas
• 8 each Large eggs
• 3/4 cup Frozen peas
• 1 cup Sharp cheddar cheese
• 4 each medium tomatoes
• 2 tablespoons Fresh chives
• 2 tablespoons Olive oil
• 1/2 teaspoon Fine salt
• 1/4 teaspoon Ground black pepper

Equipment

Oven; Microwave; Whisk; Measuring Cups; Measuring Spoons; Knife; Cutting Board; Instant-read thermometer; Fine-mesh strainer; Paper towels; Microwave-safe plate; Aluminum foil; 12-cup standard muffin tin; Mixing bowl with pouring spout; Small silicone spatula; oven; microwave; whisk; measuring cups; measuring spoons; knife; cutting board; instant-read thermometer; fine-mesh strainer; paper towels; microwave-safe plate; aluminum foil

Steps

1. Heat the oven and grease the tin. Wash your hands with soap and water for 20 seconds. Heat the oven to 350°F with a rack in the middle. Use 1 tablespoon olive oil to grease the bottoms and sides of all 12 muffin wells, spreading it with a folded paper towel.
   • 1 tablespoon olive oil
2. Prepare the vegetables. Rinse the tomatoes and chives under running water and pat dry. Remove any damaged areas from the tomatoes, then slice them. Finely chop enough chives to measure 2 tablespoons. Place the peas in a fine-mesh strainer and rinse under cool running water until thawed. Drain thoroughly and pat dry.
   • 4 Each tomato
   • 2 tablespoons chives — finely chopped
   • 3/4 cup pea
3. Shape the tortilla cups. Warm the tortillas in batches of three on a microwave-safe plate, covered with a damp paper towel, for 15–20 seconds per batch, until soft and pliable. Gently press one warm tortilla into each muffin well, making overlapping folds against the sides. Keep the tortilla edges standing upright rather than spreading over neighboring wells.
   • 12 Each flour tortillas
4. Mix the egg filling. Whisk the eggs with 1/4 teaspoon salt and 1/8 teaspoon black pepper until the whites and yolks are thoroughly combined. Stir in the peas, cheddar, and chives.
   • 8 Each egg
   • 1/4 teaspoon salt
   • 1/8 teaspoon Ground Black Pepper
   • 3/4 cup pea
   • 1 cup cheddar cheese — shredded
   • 2 tablespoons chives — finely chopped

   Do not taste the uncooked egg filling; keep it and egg-contaminated utensils separate from ready-to-eat food.

5. Fill the tortilla cups. Divide the filling evenly among all 12 tortilla cups, stirring between pours to distribute the peas and cheese. Keep the filling below the tops of the metal muffin wells and at least 1/4 inch below the tortilla rims. Wash your hands after handling the raw eggs, and clean any utensils and surfaces they have touched.

   Wash hands and clean utensils and surfaces that touched the raw egg filling.

6. Bake until the eggs are fully set. Bake for 20–25 minutes, until the tortilla edges are golden and the egg filling is fully set, with no liquid egg visible in the centers. Check several cups with a clean instant-read thermometer; the centers must reach 160°F. If the tortilla edges brown before the eggs are done, loosely cover the tin with aluminum foil and continue baking.

   Wash the thermometer probe with hot, soapy water before and after checking the egg centers.

7. Rest and release the cups. Let the cups rest in the tin for 5 minutes. Gently loosen any stuck edges with a small silicone spatula, then lift the cups out from underneath rather than pulling on their crisp rims.

   Handle the hot muffin tin carefully while loosening and removing the cups.

8. Serve with the sliced tomatoes. Divide the sliced tomatoes among four plates. Drizzle the remaining 1 tablespoon olive oil over all four portions, then distribute the remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper among them. Serve each portion with three warm tortilla cups.
   • 4 Each tomato
   • 1 tablespoon olive oil
   • 1/4 teaspoon salt
   • 1/8 teaspoon Ground Black Pepper

https://plumtally.com/recipes/egg-and-pea-tortilla-cups-rbvlfp4pg9m8