Name: Tortilla Pies
Ingredients: Olive oil spray; 1 zucchini, roughly chopped; 1 red capsicum roughly chopped; 1 cob corn, kernels removed; 3 spring onions, finely sliced; 1/2 teaspooon ground cumin; 1/2 teaspoon paprika; Freshly ground black pepper; 8 flour tortillas; 250ml Australian reduced fat milk; 4 eggs; 3/4 cup grated Australian reduced fat cheddar cheese; 1/4 cup chopped fresh coriander; 1 tomato, finely diced; 1/2 avocado, diced; 1/2 cup Australian reduced fat natural yoghurt

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Lightly spray frypan with olive oil, add vegetables and spring onions, fry over medium heat for 3-4 minutes until just tender, add spices and fry for a further minute until fragrant.
Warm tortillas in microwave for 30 seconds until pliable. Fold tortillas into quarters, then open at the wide end to make a cone shape. Squash the cones into a lightly greased texas muffin pan, flattening the point slightly, to fit.
Whisk milk and eggs together. Spoon vegetables into the tortilla cups then pour over the egg mixture (some may leak but it won't matter), sprinkle with cheese and coriander. Bake at 180°C for 15-20 minutes until the egg is set and golden. Cool slightly.
To serve, remove tortillas from muffin trays and dollop each with yoghurt then sprinkle with tomato and avocado. Garnish with extra coriander or lime if desired.

Lightly spray frypan with olive oil, add vegetables and spring onions, fry over medium heat for 3-4 minutes until just tender, add spices and fry for a further minute until fragrant.
Warm tortillas in microwave for 30 seconds until pliable. Fold tortillas into quarters, then open at the wide end to make a cone shape. Squash the cones into a lightly greased texas muffin pan, flattening the point slightly, to fit.
Whisk milk and eggs together. Spoon vegetables into the tortilla cups then pour over the egg mixture (some may leak but it won't matter), sprinkle with cheese and coriander. Bake at 180°C for 15-20 minutes until the egg is set and golden. Cool slightly.
To serve, remove tortillas from muffin trays and dollop each with yoghurt then sprinkle with tomato and avocado. Garnish with extra coriander or lime if desired.

Lightly spray frypan with olive oil, add vegetables and spring onions, fry over medium heat for 3-4 minutes until just tender, add spices and fry for a further minute until fragrant.
Warm tortillas in microwave for 30 seconds until pliable. Fold tortillas into quarters, then open at the wide end to make a cone shape. Squash the cones into a lightly greased texas muffin pan, flattening the point slightly, to fit.
Whisk milk and eggs together. Spoon vegetables into the tortilla cups then pour over the egg mixture (some may leak but it won't matter), sprinkle with cheese and coriander. Bake at 180°C for 15-20 minutes until the egg is set and golden. Cool slightly.
To serve, remove tortillas from muffin trays and dollop each with yoghurt then sprinkle with tomato and avocado. Garnish with extra coriander or lime if desired.