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What sets the Sunny Baked Egg Tortilla apart is its health-conscious ingredients. Eggs, the star of this dish, are a powerhouse of nutrition, providing high-quality protein and essential nutrients like B vitamins, selenium, and choline. These nutrients are vital for brain health, muscle development, and overall well-being.

Baked Egg Tortilla

Discover the delightful Sunny Baked Egg Tortilla, a versatile dish that's perfect for breakfast, brunch, or a light dinner. This recipe combines eggs, fresh vegetables, and cheese for a nutritious meal that pleases the whole family. Packed with protein and essential nutrients, it's also easily adaptable for various dietary preferences. With colorful veggies and creamy cheese, every bite is not only delicious but visually appealing. Perfect for busy individuals, this dish is bound to become a kitchen staple!
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Ingredients
  

4 large eggs

1 cup milk

1 cup shredded cheese (cheddar or your choice)

1 medium bell pepper, diced

1 small onion, finely chopped

1 zucchini, grated

1 cup corn (fresh or canned)

1 teaspoon paprika

1 teaspoon garlic powder

Salt and pepper to taste

4 small flour or corn tortillas

Fresh cilantro for garnish (optional)

Sour cream or salsa for serving (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Sauté the Vegetables: In a skillet over medium heat, add a splash of oil and sauté the diced onion and bell pepper until they are soft (about 5 minutes). Add the grated zucchini and corn, and cook for another 2-3 minutes. Season with salt, pepper, paprika, and garlic powder. Remove from heat and let it cool slightly.

      Prepare the Egg Mixture: In a large mixing bowl, whisk together the eggs and milk until well combined. Stir in the cooked vegetables and shredded cheese, mixing until evenly distributed.

        Assemble the Tortillas: Lightly grease a 9x9-inch baking dish. Lay the tortillas flat, and pour a small amount of the egg mixture into the bottom of the dish. Then, layer the tortillas on top, overlapping slightly, and pour in the remaining egg mixture ensuring the tortillas are well-soaked.

          Bake the Tortilla: Bake in the preheated oven for 25-30 minutes, or until the eggs are set and the top is slightly golden. You can check for doneness by inserting a knife in the center—if it comes out clean, it’s ready!

            Serve: Allow the tortilla to cool for a few minutes before cutting into wedges. Garnish with fresh cilantro if desired, and serve with sour cream or salsa on the side.

              Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 4