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In a Breakfast Rut? Try This Baked Zucchini, Feta and Egg Tortilla and Feel Like a Champion!


  • 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


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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