Description
This Tortilla Egg Bake is a quick and easy breakfast, lunch, or dinner idea that’s loaded with fresh Mediterranean veggies and protein-rich cottage cheese. It’s so easy to make and tastes delicious!
Ingredients
- 1 large flour tortilla
- 4 large eggs
- 1/4 cup cottage cheese (I use 2%)
- 2 tablespoons milk (I use 2%)
- 1/4 teaspoon dried oregano
- 1/8 teaspoon garlic powder
- 1/8 teaspoon fine sea salt
- 1/8 teaspoon freshly ground black pepper
- 3/4 cup baby spinach, chopped
- 1/2 cup cherry tomatoes, quartered
- 1/4 cup oil-packed sun-dried tomatoes, drained and chopped small
- 1/3 cup crumbled goat cheese or feta
Instructions
- Preheat the oven to 350°F.
- Lightly spray the inside of a standard size pie plate with cooking spray. Press the tortilla in the center. You want to make sure the edges are folded up enough to hold the egg mixture. (See photos for reference).
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In a mixing bowl, add the eggs, cottage cheese, milk, oregano, garlic powder, salt, and freshly ground black pepper. Whisk to thoroughly combine.
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Add the baby spinach, cherry tomatoes, and sun-dried tomatoes. Stir to combine.
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Carefully pour the egg mixture into the pie plate. You may need to use a spoon to spread the mixture to evenly fit inside the flour tortilla, making sure not to go over the edges. Sprinkle the crumbled goat cheese or feta on top.
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Bake for 22-27 minutes, or until the middle is set. (I like my eggs fully cooked, so my oven takes 25 minutes to bake). Let rest for 5 minutes, then cut into wedges and enjoy. (I like using a pizza knife).
Notes
- Tortilla. I use a large flour tortilla, which measures about 10 inches in diameter. You can use regular, whole wheat, or a gluten-free option.
- Tastes best when fresh. This tortilla egg bake is best eaten warm after it has been made. You can store leftovers in an airtight container for up to 2 days. The tortilla will soften, but it’ll still taste delicious.
- Avoid using too many watery veggies. Some vegetables release water as they cook, which can make the tortilla crust soggy.
- Don’t have cottage cheese? You can make this without cottage cheese. Use 5 large eggs and keep everything else the same. I do this all the time when I don’t have cottage cheese on hand.
- Use the right size pan. You want to make sure the tortilla is large enough to fold up the edges of the pan so it can hold the egg mixture. A regular pie pan works great for this recipe.
- Customize the add-ins based on what you have. Don’t like sun-dried tomatoes? Use chopped kalamata olives. Don’t have spinach? Use finely chopped kale. Don’t have cherry tomatoes? Use finely chopped bell pepper or mushrooms.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: Mediterranean