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Vegetable Tortilla
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
 
Today I’m offering a twist to your same ol’ frittata and calling it a tortilla recipe! My recipe is super easy, paleo and whole 30 compliant, I’ve made it many times for breakfast and lunch and some of the members in our whole 30 support group have made it and loved it! Hope you enjoy!!
Course: Breakfast, Lunch
Cuisine: Hispanic
Servings: 7
Author: Claudia Krusch
Ingredients
  • 6 Eggs
  • 1/2 Cup Almond Milk
  • 1/2 Red Bell Pepper Sliced
  • 1/2 Yellow Bell Pepper Sliced
  • 1 Large Tomato Sliced Into Small Cubes
  • 1/2 Cup Mushrooms Chopped
  • 3 Large Basil Leaves Chopped
  • 1 Small Onion Sliced Into Small Cubes
  • 1 Tsp Garlic Powder
  • Kosher Salt & Black Pepper To Taste
Instructions

  1. Beat the eggs, adding garlic salt, pepper, milk and vegetables slowly. Pour mixture into a greased pan. ( I use grape seed cooking spray to reduce the calories of using a regular baking spray) .

    Bake at 375F for 30-40 minutes or until it’s golden brown or the fork comes clean in the center and Buen Provecho!!!

    Vegetable Tortilla