Baked Spinach and Ricotta Tortillas
Spinach and ricotta are both full of vitamins and minerals. Spinach is a great source of vitamins K, A and C while ricotta is an excellent source of protein and vitamins A and B.
If you want to be even healthier, try substituting the tortilla wraps for spinach wraps.
Rinse the spinach and spin dry. Finely chop the shallot and garlic and sauté in a hot skillet with olive oil until translucent. Add the spinach and cook until wilted. Remove from heat and allow to cool slightly. Combine the spinach mixture with the ricotta, egg and half of the Parmesan. Season with salt, pepper and nutmeg. Mix until well combined.
Preheat the oven to 400°F.
Quickly warm each tortilla in a hot, dry skillet. Spoon the spinach mixture inside, roll up and place, seam-side down, in a buttered casserole dish.
Peel, quarter and core the tomatoes. Dice into small cubes.
Sprinkle the diced tomatoes and the remaining Parmesan over the tortillas and bake for 15-20 minutes. Remove from oven and serve immediately.