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
Author: Chef Stefano Faita
  • 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
  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!
Recipe Notes

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