Tortilla Egg Bake
Calories 251 (36% from fat)
Fat 10 gram
Saturated Fat 5 gram
Trans Fat 0 gram
Cholesterol 117 mg.
Sodium 934 mg.
Carb. 18 gram
Fiber 8 gram
Sugar 5 gram
Sugar Alcohol 0 gram
Protein 22 gram
Ingredients
2 whole large eggs
2 large egg whites
1 cup fat free cottage cheese
1/2 tsp. black pepper, ground
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 10-inch extra large tortilla
(We used Mission Carb Balance Flour Keto Certified Wraps.)
1/2 cup chopped tomato
1/4 cup sun dried tomatoes, chopped
1/2 cup chopped mushrooms
1 cup fresh spinach, chopped
1/4 cup feta cheese
1 cup fat free mozzarella cheese, grated
1/2 cup triple cheddar cheese, grated or finely shredded
OPTIONAL
Sriracha chili sauce
This surprisingly rich and delicious recipe has been taking social media by storm. The best part? You can easily swap ingredients to match your preferences.
1. Preheat oven to 350°F.
2. Prepare egg mixture: In a bowl, whisk together whole eggs and egg whites. Add cottage cheese and whisk until combined. Mix in all spices until well incorporated.
3. Assemble: Place tortilla in a 9-inch pie pan, pressing gently to fit. Pour egg mixture into the tortilla.
4. Add toppings: Layer ingredients over the eggs in this order for best melting: fresh tomatoes, sun-dried tomatoes, mushrooms, spinach, feta, mozzarella, and finally cheddar cheese.
5. First bake: Bake for 25 minutes. Remove and cut into 4 slices, then return to oven. (It will still look slightly runny at this point - that's normal!)
6. Finish baking: Continue baking 8-12 minutes more, until eggs puff up and no longer jiggle when gently shaken.
7. Rest and serve: Let cool for 5 minutes before serving. Add hot sauce if desired.
Tips:
Feel free to substitute any vegetables or cheeses based on your preferences
Yield: 4 Servings
