Baked Egg Tortilla (Print Version)

A crisp-edged baked egg tortilla filled with fluffy eggs, cottage cheese, ham, spinach, tomato, and melty cheddar.

# Ingredients:

For the tortilla bake

01 - Cooking spray or 1 teaspoon olive oil, for greasing
02 - 1 large 10-inch (25 cm) flour tortilla
03 - 3 large eggs
04 - 1/3 cup (75 g) cottage cheese
05 - 1/4 teaspoon fine salt
06 - 1/4 teaspoon black pepper
07 - 1/4 teaspoon garlic powder, optional
08 - Pinch chili flakes, optional
09 - 1 cup (30 g) fresh baby spinach, roughly chopped
10 - 1/2 cup (75 g) diced cooked ham
11 - 1/2 cup (85 g) diced tomato, patted dry
12 - 1/3 cup (38 g) shredded cheddar cheese, divided

For serving

13 - Sliced green onion, avocado, salsa, or hot sauce, optional

# Instructions:

01 - Heat the oven to 375 F. Grease a 9-inch pie dish or small oven-safe skillet with cooking spray or olive oil.
02 - Press the tortilla into the dish so it covers the bottom and folds up the sides. Pleat the edges as needed.
03 - Whisk the eggs, cottage cheese, salt, pepper, garlic powder, and chili flakes in a bowl until the yolks are fully blended.
04 - Stir in the spinach, ham, tomato, and half of the cheddar. Pour the mixture into the tortilla shell.
05 - Sprinkle the remaining cheddar over the top. Bake for 20-24 minutes, until the edges are golden and the center is set to 160 F.
06 - Let the baked egg tortilla rest for 5 minutes. Slice into wedges and serve warm with green onion, avocado, salsa, or hot sauce.

# Notes:

01 - Best served warm while the tortilla edges are crisp.
02 - Use a 9-inch dish for the neatest crust and filling height.
03 - Pat tomatoes dry to prevent a soggy bottom.

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