Ingredients:
2 tablespoons + 1 tablespoon extra-
virgin olive oil, divided
8 ounces sliced baby bella
mushrooms
1 medium (7-ounce) zucchini, thinly
sliced
1/4 teaspoon + 1/8 teaspoon fine sea
salt, divided
3 large eggs*
1/3 cup whole milk cottage cheese or
ricotta cheese
3 tablespoons chopped fresh chives,
divided
Grated zest of 1 lemon (not the juice)
1 large (10-inch) flour tortilla
1/2 cup (2 ounces) shredded Italian
Fontina cheese, divided
1/2 cup packed fresh basil leaves
Hot sauce, for serving
Instructions:
1. Preheat the oven to 350°F.
2. Heat 2 tablespoons of olive oil in a large skillet over medium-high. Add the baby
bellas and zucchini and cook while stirring occasionally until lightly browned, about
12 minutes. Sprinkle with 1/8 teaspoon salt. Transfer to a strainer or paper towel-
lined plate to drain of excess liquid. Set aside.
3. Whisk together the eggs, cottage cheese, 2 tablespoons of chives, the lemon zest,
and remaining 1/4 teaspoon salt in a medium bowl until well combined. Set aside.
4. Liberally brush both sides of the tortilla with the remaining 1 tablespoon olive oil.
Press into an 8-inch round baking dish or cast-iron skillet. Bake for 3 minutes without
filling.
5. Sprinkle 1/4 cup of Fontina cheese into the tortilla crust. Pour in the egg mixture. Top
with the basil, then baby bellas and zucchini, and press down to compact. Sprinkle
with remaining 1/4 cup Fontina. Bake until the tortilla “crust” edges are crisp and
brown and egg-veggie mixture is just set, about 30 minutes.
6. Remove from oven and let stand 3 to 5 minutes to allow filling to fully set. Drizzle
with your favorite hot sauce, if using, sprinkle with the remaining 1 tablespoon
chives, and serve whole or cut into wedges.
*Hint: Use 5 instead of 3 large eggs, plus a pinch more salt, and bake a couple minutes
longer to serve as an entrée for two.
Serves: 1
Protein: 55g
Calories: 1,177