Active Time:10 minsTotal Time:20 minsServings:2Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh HoggleCook Mode(Keep screen awake)Ingredients2largeeggs1tablespoonhalf-and-half1/8teaspoonground pepper1tablespoonextra-virgin olive oil, divided1/4cupthinly slicedyellow onion1smallzucchini, sliced 1/4-inch thick1mediumclove garlic, minced1/8teaspooncrushed red pepper1(10-inch)whole-wheat tortilla2tablespoonsloosely packedtorn fresh basil, plus more for garnish2tablespoonscrumbledfeta cheese2tablespoonsshredded part-skim mozzarella cheeseDirectionsPreheat oven to 400°F. Whisk eggs, half-and-half and pepper together in a small bowl.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.Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh HoggleCoat 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.Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh HoggleBake 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.Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh HoggleNutrition InformationServing Size: 1/2 tortillaCalories 315, Fat 19g, Saturated Fat 6g, Cholesterol 203mg, Carbohydrates 23g, Total Sugars 4g, Added Sugars 0g, Protein 14g, Fiber 3g, Sodium 471mg, Potassium 372mgEatingWell.com, February 2024Rate ItPrint

Active Time:10 minsTotal Time:20 minsServings:2

Active Time:10 mins

Active Time:

10 mins

Total Time:20 mins

Total Time:

20 mins

Servings:2

Servings:

2

Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle

a photo of the ingredients to make the Baked Zucchini, Feta & Egg Tortilla

Cook Mode(Keep screen awake)Ingredients2largeeggs1tablespoonhalf-and-half1/8teaspoonground pepper1tablespoonextra-virgin olive oil, divided1/4cupthinly slicedyellow onion1smallzucchini, sliced 1/4-inch thick1mediumclove garlic, minced1/8teaspooncrushed red pepper1(10-inch)whole-wheat tortilla2tablespoonsloosely packedtorn fresh basil, plus more for garnish2tablespoonscrumbledfeta cheese2tablespoonsshredded part-skim mozzarella cheese

Cook Mode(Keep screen awake)

Ingredients

2largeeggs

1tablespoonhalf-and-half

1/8teaspoonground pepper

1tablespoonextra-virgin olive oil, divided

1/4cupthinly slicedyellow onion

1smallzucchini, sliced 1/4-inch thick

1mediumclove garlic, minced

1/8teaspooncrushed red pepper

1(10-inch)whole-wheat tortilla

2tablespoonsloosely packedtorn fresh basil, plus more for garnish

2tablespoonscrumbledfeta cheese

2tablespoonsshredded part-skim mozzarella cheese

DirectionsPreheat oven to 400°F. Whisk eggs, half-and-half and pepper together in a small bowl.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.Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh HoggleCoat 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.Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh HoggleBake 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.Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh HoggleNutrition InformationServing Size: 1/2 tortillaCalories 315, Fat 19g, Saturated Fat 6g, Cholesterol 203mg, Carbohydrates 23g, Total Sugars 4g, Added Sugars 0g, Protein 14g, Fiber 3g, Sodium 471mg, Potassium 372mgEatingWell.com, February 2024

Directions

Preheat oven to 400°F. Whisk eggs, half-and-half and pepper together in a small bowl.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.Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh HoggleCoat 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.Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh HoggleBake 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.Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh HoggleNutrition InformationServing Size: 1/2 tortillaCalories 315, Fat 19g, Saturated Fat 6g, Cholesterol 203mg, Carbohydrates 23g, Total Sugars 4g, Added Sugars 0g, Protein 14g, Fiber 3g, Sodium 471mg, Potassium 372mg

Preheat oven to 400°F. Whisk eggs, half-and-half and pepper together in a small bowl.

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.

a photo of cooking the vegetables in a skillet

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.

a photo of the tortilla in the skillet with the eggs, cheese, and vegetables over it

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.

a recipe photo of the Baked Zucchini, Feta & Egg Tortilla

Nutrition InformationServing Size: 1/2 tortillaCalories 315, Fat 19g, Saturated Fat 6g, Cholesterol 203mg, Carbohydrates 23g, Total Sugars 4g, Added Sugars 0g, Protein 14g, Fiber 3g, Sodium 471mg, Potassium 372mg

Nutrition Information

Serving Size: 1/2 tortillaCalories 315, Fat 19g, Saturated Fat 6g, Cholesterol 203mg, Carbohydrates 23g, Total Sugars 4g, Added Sugars 0g, Protein 14g, Fiber 3g, Sodium 471mg, Potassium 372mg

Serving Size: 1/2 tortilla

Calories 315, Fat 19g, Saturated Fat 6g, Cholesterol 203mg, Carbohydrates 23g, Total Sugars 4g, Added Sugars 0g, Protein 14g, Fiber 3g, Sodium 471mg, Potassium 372mg

EatingWell.com, February 2024

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