Healthy Recipes Ingredients Eggs Baked Zucchini, Feta & Egg Tortilla 4.8 (5) 5 Reviews Break out of your breakfast routine with this simple and satisfying baked zucchini, feta and egg tortilla. We love the combination of sweet zucchini, onion and garlic, but feel free to use any leftover cooked veggies you may have on hand. Serve with your favorite hot sauce or extra fresh herbs. By Catherine Jessee Catherine Jessee Catherine Jessee is a test kitchen assistant at the Dotdash Meredith Food Studios. She has tested recipes for brands including Allrecipes, EatingWell, Food & Wine, Real Simple, People and Southern Living. EatingWell's Editorial Guidelines Updated on March 6, 2024 Tested by Craig Ruff Tested by Craig Ruff Craig Ruff was first exposed to professional food service while working for an event center at the business school he was attending. There, he was responsible for maintaining the kitchen for caterers. He has been a lifelong cook, and followed his passion through culinary school and to working in restaurants. Meet the EatingWell Test Kitchen Reviewed by Dietitian Emily Lachtrupp, M.S., RD Reviewed by Dietitian Emily Lachtrupp, M.S., RD Emily Lachtrupp is a registered dietitian experienced in nutritional counseling, recipe analysis and meal plans. She's worked with clients who struggle with diabetes, weight loss, digestive issues and more. In her spare time, you can find her enjoying all that Vermont has to offer with her family and her dog, Winston. EatingWell's Editorial Guidelines Rate PRINT Share Active Time: 10 mins Total Time: 20 mins Servings: 2 Nutrition Profile: Sesame-Free Nut-Free Soy-Free Vegetarian Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle Ingredients 2 large eggs 1 tablespoon half-and-half 1/8 teaspoon ground pepper 1 tablespoon extra-virgin olive oil, divided 1/4 cup thinly sliced yellow onion 1 small zucchini, sliced 1/4-inch thick 1 medium clove garlic, minced 1/8 teaspoon crushed red pepper 1 (10-inch) whole-wheat tortilla 2 tablespoons loosely packed torn fresh basil, plus more for garnish 2 tablespoons crumbled feta cheese 2 tablespoons shredded part-skim mozzarella cheese Directions Preheat oven to 400°F. Whisk eggs, half-and-half and pepper together in a small bowl. Heat 1 1/2 teaspoons oil in an 8-inch cast-iron skillet over medium-high heat. Add onion; cook, stirring often, until just softened, about 3 minutes. 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. Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle Coat the pan with the remaining 1 1/2 teaspoons oil. Place tortilla in the pan; top with the vegetable mixture and basil in an even layer. Pour the egg mixture over the vegetable mixture; sprinkle with feta and mozzarella. Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle Bake until the tortilla edges are crisp and the cheese is golden brown and bubbly, 10 to 15 minutes. Garnish with additional basil, if desired; slice and serve warm. Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle Nutrition Information Serving Size: 1/2 tortillaCalories 315, Fat 19g, Saturated Fat 6g, Cholesterol 203mg, Carbohydrates 23g, Total Sugars 4g, Added Sugars 0g, Protein 14g, Fiber 3g, Sodium 471mg, Potassium 372mg EatingWell.com, February 2024 Rate It Print