This Baked Zucchini, Feta & Egg Tortilla Will Get You Out of Your Breakfast Rut

Two extra-large eggs 1 tablespoon of half-cream 1/4 teaspoon powdered pepper 1 tablespoon divided extra-virgin olive oil 1/4 cup yellow onion, sliced thinly 1 small zucchini, quarter-inch thickly cut 1 minced medium clove of garlic 1/8 teaspoon red pepper, minced 1 whole-wheat tortilla (10 inches) Additional teaspoons of loosely packed, fresh basil leaves, 2 tablespoons 2 tablespoons feta cheese, shredded 2 tablespoons of part-skim mozzarella cheese, shredded 


Step - 1

Turn the oven to 400°F. Combine pepper, half-and-half, and eggs with a whisk in a small basin.  

In an 8-inch cast-iron skillet, heat 1 1/2 teaspoons of oil over medium-high heat. Add the onion and simmer, stirring frequently, for approximately 3 minutes, or until just softened.  

Step - 2

Add zucchini, garlic and crushed red pepper; cook, stirring occasionally, until the zucchini is tender-crisp and brown in spots, about 3 minutes. Transfer the mixture to a plate; wipe the pan clean.

Step - 3

Apply the remaining 1 1/2 teaspoons of oil to coat the pan. Spread an even layer of the vegetable mixture and basil over the tortilla in the pan.  

Step - 4

Pour the egg mixture over the vegetable mixture; sprinkle with feta and mozzarella.

Step - 5

For 10 to 15 minutes, bake the tortilla until the cheese is golden brown and bubbling and the tortilla edges are crisp. If preferred, garnish with additional basil; slice and serve warm.  

Step - 6

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