Tortilla Breakfast Cups with Nutella

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Nutella® has a lot of excitement going on this summer between the Nutella® Spife and the Nutella® Truck Tour, and to celebrate they teamed up with Chef Stefano Faita to create six delicious, new breakfast recipes featuring Nutella® to show how easy it is to add a little joy to your morning routine. The  new recipes include:

• Apple and Carrot Latkes with Nutella
• Blintzes with Pineapple, Yogurt and Nutella
• Chia Banana Strawberry Breakfast Jar with Nutella
• Ricotta and Fruit Crostini with Nutella
• Greek Yogurt with Homemade Granola and Nutella

Last week I had the opportunity to attend an event with Nutella® and Chef Faita, along with a fabulous group of other Canadian influencers. We had the chance to sit down with Chef Faita, and try our hand at recreating the recipes he developed for Nutella®.

I’m excited to share one of Chef Faita’s recipes with you – Tortilla Breakfast Cups with Nutella..

“Bite into a crisp tortilla cup filled with a refreshing medley of mango, blackberry, raspberry and Nutella®. Add a little joy to everyone’s morning by serving this delightful breakfast.” – Chef Stefano Faita

Tortilla Breakfast Cups with Nutella

Ingredients:

1 whole wheat tortilla
Olive oil
1/3 cup ricotta
Pinch of cinnamon
1 tbsp Nutella®
2 tbsp mango, diced
2 tbsp black berries
2 tbsp raspberries
1 tsp pumpkin seeds

Directions:

Preheat oven to 325F.
Using a knife, cut tortilla into a 5×5-inch square. Brush both sides with olive oil and place into a large muffin tin, creating a cup.
Place in the oven and bake for 12-15 minutes or until crisp and golden. Remove from the oven and let cool.
In a small bowl, mix ricotta with the cinnamon.
Fill the cup with the ricotta mixture, then spoon Nutella® on top.
In another small bowl, gently mix the fruit.
Garnish the tortilla cup with the mixed fruit, laying some on top and around the dish. Finish with some pumpkin seeds!
Serve this recipe with 1 cup (250 ml) of milk and 1/2 cup (125ml) of additional chopped fruit for a balanced meal.

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Tortilla Breakfast Cups with Nutella

“Bite into a crisp tortilla cup filled with a refreshing medley of mango, blackberry, raspberry and Nutella®. Add a little joy to everyone’s morning by serving this delightful breakfast.” – Chef Stefano Faita

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Ingredients

• 1 whole wheat tortilla
• Olive oil
• 1/3 cup ricotta
• Pinch of cinnamon
• 1 tbsp Nutella®
• 2 tbsp mango, diced
• 2 tbsp black berries
• 2 tbsp raspberries
• 1 tsp pumpkin seeds

Instructions

1. Preheat oven to 325F.
2. Using a knife, cut tortilla into a 5x5-inch square. Brush both sides with olive oil and place into a large muffin tin, creating a cup.
3. Place in the oven and bake for 12-15 minutes or until crisp and golden. Remove from the oven and let cool.
4. In a small bowl, mix ricotta with the cinnamon.
5. Fill the cup with the ricotta mixture, then spoon Nutella® on top.
6. In another small bowl, gently mix the fruit.
7. Garnish the tortilla cup with the mixed fruit, laying some on top and around the dish. Finish with some pumpkin seeds!

Notes

Serve this recipe with 1 cup (250 ml) of milk and 1/2 cup (125ml) of additional chopped fruit for a balanced meal.

Nutrition Information:

Serving Size:

1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

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Visit nutella.ca for even more recipe inspiration and to view recipe how-to videos from Chef Faita.

Disclosure: This post has been compensated for by Nutella, all thoughts and opinions are honest and my own.