Break out of your breakfast routine with this simple and satisfying baked zucchini, feta and egg tortilla.
Serve with your favorite hot sauce or extra fresh herbs.
Whisk eggs, half-and-half and pepper together in a small bowl.
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
Heat 1 1/2 teaspoons oil in an 8-inch cast-iron skillet over medium-high heat.
Add onion; cook, stirring often, until just softened, about 3 minutes.
Transfer the mixture to a plate; wipe the pan clean.
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
Coat the pan with the remaining 1 1/2 teaspoons oil.
Place tortilla in the pan; top with the vegetable mixture and basil in an even layer.
Pour the egg mixture over the vegetable mixture; sprinkle with feta and mozzarella.
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
Garnish with additional basil, if desired; slice and serve warm.
Photographer: Jen Causey, Food Stylist: Julian Hensarling, Prop Stylist: Josh Hoggle
