Vegetable Baked Egg Tortilla

If you’re bored of your usual breakfast rotation, or if you could use a quick, tasty, and nutritious lunch or dinner idea, try this vegetable baked egg tortilla! It’s a great vehicle for adding more vegetables at breakfast (or any meal), and is easy to make.

Feel free to switch up the ingredients based on what you already have in your fridge - this recipe is very forgiving and measurements do not have to be exact.

Ingredients (yields 1 serving):

• 1 whole egg, beaten + 2 additional egg whites

• 1/4 cup shredded Mexican blend cheese (or cheddar)

• 1/4 of a bell pepper, diced

• 1/4 of a small red onion, diced

• 5-6 cherry tomatoes, sliced

• 1 scallion, chopped

• Salt & pepper to taste

• 1 tortilla of choice (I used a Siete chickpea flour tortilla, but whole wheat, almond flour, or corn varieties would likely work well too!)

Directions

1. Preheat oven to 350º F.

2. In a medium-sized bowl, combine the egg and egg whites, cheese, diced vegetables, salt, and pepper. Mix well until combined.

3. Line a small oven-safe dish or ramekin with the tortilla.

4. Pour the egg mixture into the tortilla-lined baking dish or ramekin and bake until the eggs have set (~15 minutes). Enjoy!