Baked Zucchini, Feta & Egg Tortilla

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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.

Active Time:
10 mins
Total Time:
20 mins
Servings:
2
a photo of the ingredients to make the Baked Zucchini, Feta & Egg Tortilla

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

  1. Preheat oven to 400°F. Whisk eggs, half-and-half and pepper together in a small bowl.

  2. 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.

    a photo of cooking the vegetables in a skillet

    Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle

  3. 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.

    a photo of the tortilla in the skillet with the eggs, cheese, and vegetables over it

    Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle

  4. 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.

    a recipe photo of the Baked Zucchini, Feta & Egg Tortilla

    Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle

Nutrition Information

Serving Size: 1/2 tortilla

Calories 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

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