Tortilla-crust egg bake

Eggs and Greek yogurt baked in a tortilla crust.

Check the tortilla label if avoiding gluten.

Serves2

Base

Instead of Greek yogurt

Greens & vegetables

Toppings

scaled for 2

1
Preheat the oven to 425°F. Lightly grease an oven-safe dish or pie pan that lets the tortilla curve up the sides.
2
Press the tortilla into the dish to form the crust. If it feels stiff, warm it briefly first so it bends without tearing.
3
Whisk the eggs and Greek yogurt until combined; the mixture does not need to be perfectly smooth. If you chose cottage cheese or ricotta, use it instead of the yogurt. Season with salt and pepper.
4
Prepare any vegetables. Sauté cremini mushrooms, peppers, or onions until their excess moisture cooks off. Pat diced tomatoes dry; wilt sturdy greens if needed.
5
Pour the egg mixture into the tortilla. Add as much of your selected greens, vegetables, olives, and shredded cheese as you like.
6
Bake for 20 to 25 minutes, until the center is fully set and reaches 160°F.
7
Rest for 5 minutes, then cut into four slices and serve.

Use a tortilla that fits the dish and curves up the sides. Cooking time may vary with the pan and amount of toppings.