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
Step 1
Preheat oven to 400°F. Whisk eggs, half-and-half and pepper together in a small bowl.
Step 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.
Step 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.
Step 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.
Nutritional Facts (per serving)
Calories: 315
Fat: 19g
Saturated Fat: 6g
Cholesterol: 203mg
Carbohydrates: 23g,
Total Sugars: 4g,
Protein: 14g
Fiber: 3g
Sodium: 471mg
Potassium: 372mg
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