My partner isn’t big on breakfast these days, which means I’m often left to my own devices in the mornings. One of my recurring go-to breakfast foods is a small single-serve quiche, egg and cheese and whatever else we have on hand to spice it up. I’ve covered those on this blog before.
Today’s iteration is something a little bigger and a lot heartier. It’s a high-protein, made-for-two version of the quiche that takes more from the concept of the fritata instead. True fritatas are thicker and have no crust, but this is a sort of “fast fritata” where you don’t have to worry about things like cooking potatoes. The tortilla serves as a sort of bottom crust to help with handling and eating the finished product.
My recipe here is the one I’ve hit on and like the most, but this is really a very flexible recipe. The tortilla for structure, the eggs and cheese for the bulk, and everything else is up to you. I add feta, cottage cheese, spinach, tomato, mushrooms, and some bacon, but you’re free to fill it with anything you like. Onion, olive, pepper, potato and carrot; think of it like an omelette and add anything you think would be tasty.
Honestly, it takes longer to prep and put together than to cook, and it makes for a hearty dinner (or a solid breakfast), with plenty of protein to keep you going. Plus, all of the ingredients are in small amounts, so buying a pack of each of them gives you enough to make fritatas for days.
Tortilla Fritatas
Equipment
- 8-10" Skillet Oven-safe required!
- Mixing Bowl
Ingredients
- 1 8" Tortilla
- 4 Eggs
- 1 Cup Spinach Roughly chopped.
- ½ Cup Cheese Shredded; I use a cheddar mix.
- 3 Tbsp Feta
- ¼ Cup Cottage Cheese Small curd works best.
- ¼ Cup Parmesan Shredded.
- ¼ Cup Tomato Diced.
- ¼ Cup Mushrooms Diced.
- ½ Cup Bacon Cut into bacon bits
- ¼ Tsp Dill
- Salt and Pepper To taste.
Instructions
- Start by cooking your bacon. You can cook the strips and chop them, or chop them and cook the bits, either way works. Leave them slightly under-done because they'll cook more while the fritata bakes.½ Cup Bacon
- Preheat your oven to 375℉. Place the tortilla in the bottom of your oven-safe skillet and set it aside.1 8" Tortilla
- In a mixing bowl, beat the eggs, then mix in the cottage cheese, salt, pepper, and dill.4 Eggs, ¼ Cup Cottage Cheese, ¼ Tsp Dill, Salt and Pepper
- Add in the spinach, cheddar cheese (or alternative cheese if you prefer), feta, tomato, mushrooms, and most of the bacon. Or any other mix-ins you want! Stir to coat everything in egg.1 Cup Spinach, ½ Cup Cheese, 3 Tbsp Feta, ¼ Cup Tomato, ¼ Cup Mushrooms
- Pour the mixture over the tortilla in the skillet. Top with the remaining bacon and the parmesan cheese.¼ Cup Parmesan
- Bake for 25-30 minutes, until the egg is fully cooked and not jiggly. You can then easily move it to a place and cut into slices to serve.