This baked egg and vegetable tortilla is the easiest high-protein breakfast: a whole-grain tortilla lines the dish, then eggs, cottage cheese, and colorful veggies bake into a satisfying slice. Like our Japanese Souffle Pancakes, it is a weekend-worthy morning treat, and the Baked Egg and Bacon Croissant Cups are another family favorite.
Ingredients
- 3 eggs
- 1 whole-grain tortilla
- Any vegetables (bell pepper, asparagus, cherry tomatoes, parsley)
- Salt to taste
- Paprika to taste
- Dried garlic to taste
- 170 g (6 oz) soft cottage cheese, 0.1% fat
- 20 g (0.7 oz) light cheese, grated
Instructions
- Prepare the vegetables: wash and chop them.
- Line a baking dish with the tortilla. Crack in the eggs, add the soft cottage cheese, salt, and spices; stir to combine.
- Add the vegetables and stir again.
- Bake at 180C (350F) for 25–30 minutes.
- Sprinkle with the grated cheese and fresh herbs, then serve.
Tips
- Pat watery vegetables dry so the tortilla stays crisp underneath. The USDA offers useful guidance on safe egg handling and cooking temperatures.
- Swap in any vegetables you have — zucchini, mushrooms, or spinach all work. Allrecipes has endless baked-egg inspiration.
- Let it rest 5 minutes before slicing for cleaner portions, and try it alongside our Simple Skillet Khachapuri for a big breakfast spread.
Nutrition: per 100 g: 115 kcal, protein 18 g, fat 3.8 g, carbs 1 g