This Baked Zucchini, Feta & Egg Tortilla Will Get You Out of Your Breakfast Rut
2024/02/06

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Preheat your oven to 400°F. In a small bowl, whisk together 2 large eggs, 1 tablespoon of half-and-half, and 1/8 teaspoon of ground pepper. Heat 1 1/2 teaspoons of olive oil in an 8-inch cast-iron skillet over medium-high heat. Add 1/4 cup of thinly sliced yellow onion and cook until softened. Add 1 small sliced zucchini, minced garlic, and crushed red pepper. Cook until the zucchini is tender-crisp and browned. Transfer the mixture to a plate. Wipe the pan clean and coat with the remaining olive oil. Place a 10-inch whole-wheat tortilla in the pan and top with the vegetable mixture and torn fresh basil. Pour the egg mixture over the vegetables and sprinkle with crumbled feta and shredded mozzarella. Bake for 10 to 15 minutes, until the tortilla edges are crisp and the cheese is golden brown and bubbly. Garnish with additional basil if desired. Each serving contains 315 calories, 19g of fat, 6g of saturated fat, 203mg of cholesterol, 23g of carbohydrates, 4g of total sugars, 0g of added sugars, 14g of protein, 3g of fiber, 471mg of sodium, and 372mg of potassium.

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