High-Protein Tortilla Egg Bake
A Mediterranean-inspired version of the viral tortilla egg bake made with eggs, a blend of cottage cheese and feta, baby spinach, artichoke hearts, and roasted red peppers.
Servings 1
Calories 490kcal
Equipment
- pie plate
Ingredients
- 1 large low-carb high fiber tortilla *burrito size
- 3 large eggs
- ¼ cup cottage cheese
- 1 cup baby spinach
- 1 oz marinated artichoke hearts chopped
- ¼ cup roasted red peppers chopped
- 6 Kalamata olives sliced in half
- 1 oz feta cheese crumbled (can swap with shredded cheese of choice)
- salt and pepper to taste
- optional: crushed red pepper flakes to taste
Instructions
- Generously spray a pie plate or small cake pan with olive oil (you need to grease well so it doesn’t stick-you can also line it with parchment).
- Place the tortilla in the pan. The tortilla should come up the sides a bit to create a “crust,” so choose pan size accordingly.
- Add the eggs and cottage cheese and whisk with a fork until blended.
- Add spinach and stir to submerge, then add the remaining ingredients. Season with salt & pepper, and bake at 350 degrees for 20-25 minutes. I pulled mine at 20 minutes, and it was perfect.
Notes
For a lower-fat version, you can use 1 egg + 1/3 cup egg whites.
*Nutrition info will vary depending on the brand of tortilla used.
Nutrition
Calories: 490kcal | Carbohydrates: 27g | Protein: 35g | Fat: 32g | Fiber: 15g