Description

A hearty and protein-packed baked egg tortilla layered with fluffy eggs, fresh vegetables, and melted cheese between soft flour tortillas. Perfect for breakfast, brunch, or a light dinner.

Ingredients

6 large eggs

2 large flour tortillas

1/2 cup milk

1/2 cup shredded cheddar cheese

1/4 cup mozzarella cheese

1/2 red bell pepper, finely chopped

1/4 red onion, finely diced

1 cup fresh spinach, chopped

1 small tomato, diced

1 tablespoon olive oil

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon paprika

1/4 teaspoon dried oregano

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Instructions

Preheat the oven to 375°F (190°C) and lightly grease a round baking dish or oven-safe skillet with olive oil.
Press one tortilla into the bottom of the prepared dish, gently pushing it up the sides to form a base.
In a large bowl, whisk together the eggs, milk, salt, black pepper, paprika, and oregano until smooth.
Evenly sprinkle the chopped bell pepper, red onion, spinach, and tomato over the tortilla base.
Pour the egg mixture evenly over the vegetables.
Sprinkle the cheddar and mozzarella cheese evenly over the top.
Place the second tortilla on top and gently press it into the egg mixture.
Bake for 20–25 minutes, until the eggs are fully set and the top tortilla is lightly golden.
Remove from the oven and let cool for 5 minutes before slicing into wedges and serving.

Notes

You can add cooked mushrooms, zucchini, or other vegetables for variation.

For extra protein, add cooked turkey sausage, bacon, or grilled chicken.

For a spicier flavor, include chopped jalapeños or chili flakes.

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freeze individual portions for up to 2 months and reheat in the oven.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320 kcal
Sugar: 4 g
Sodium: 520 mg
Fat: 20 g
Saturated Fat: 8 g
Unsaturated Fat: 10 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 2 g
Protein: 17 g
Cholesterol: 290 mg