An Easy Baked Zucchini and Egg Tortilla Recipe for Breakfast
Discover a delightful fusion of zucchini and eggs with this exceptional breakfast recipe. Encased in a soft tortilla, it offers a portable and hassle-free meal solution. Elevate your mornings by seamlessly integrating vegetables into your breakfast routine.
Ingredients
Preparation
- Peel and dice the zucchinis. Peel and thinly slice the onions. Cut the olives into slices.
- In a non-stick skillet, sauté the onions for 2 minutes with a drizzle of olive oil. Add the zucchinis and cook for 5 minutes. Add the slices of green and black olives.
- Crack the eggs into a bowl, add the Ketchup and whisk vigorously.
- Pour the beaten eggs into the skillet. (Tip: there should be enough eggs for the tortilla to be thick.) Mix gently.
- Once the bottom is golden brown, flip the tortilla onto a plate. This step is delicate because the eggs on top are not cooked and the oil in the bottom is very hot. (Tip: before flipping, place the skillet in a preheated oven for 3 minutes to make it easier to handle.)
- Add a little more oil to the skillet if necessary and slide the tortilla back into the skillet to brown the other side.
Easy to make and bursting with Mediterranean flair, this tortilla is sure to become a favorite for breakfast, brunch, or any mealtime indulgence. Dive in and savor every bite of this culinary delight !