Baked Zucchini Egg Tortilla
Ingredients
- 1 tbs olive oil
- 1 small shallot, sliced thin
- 1 small zucchini, sliced thinish
- salt and pepper to taste
- 1 large tortilla (burrito size)
- 2 eggs, beaten
- 2 oz feta cheese, crumbled
- 1/4 cup shredded mozzarella cheese
- chili pepper flakes and basil to garnish
Instructions
- Preheat your oven to 400°F. Spray an oven safe (8 inch) pan lightly with olive oil. Place your tortilla in your pan and press down so that the edges are coming up the sides.
- In a medium pan, heat your olive oil and then saute your shallot for 30 seconds and then your zucchini until golden. Season with salt and pepper to taste.
- Pour the eggs into your tortilla pan and season them with salt and pepper to taste. Add in the zucchini and spread out evenly. Top with your feta and mozzarella and bake for 18-20 minutes or until set and golden brown on top.
Notes
Inspired by my Baked Egg Tortilla Supreme
Nutrition
Calories: 307kcal | Carbohydrates: 13g | Protein: 15g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 200mg | Sodium: 590mg | Potassium: 303mg | Fiber: 2g | Sugar: 3g | Vitamin A: 570IU | Vitamin C: 12mg | Calcium: 271mg | Iron: 2mg