Ingredients

• 1 large zucchini, sliced
• 2 tbsp olive oil
• 1 large tortilla
• 3 eggs
• 1/3 cup cottage cheese
• Zest of 1 lemon
• Salt and pepper, to taste
• 1 cup basil leaves
• 1/4 cup mozzarella, shredded
• 1 tbsp chives, chopped

Instructions

1. Preheat oven to 375 F.
2. Place olive oil in a large skillet over medium high heat. Once the oil shimmers, add zucchini slices and cook until golden, flipping halfway. Set aside.
3. Press the tortilla into the base of a glass ovenproof dish. Crack the eggs into the tortilla-lined dish, and add cottage cheese, lemon zest, and salt. Whisk with a fork until smooth.
4. Top with basil first, then zucchini, followed by the shredded mozzarella.
5. Bake for 15-20 minutes or until the crust and cheese is golden brown. Top with chives.

natalie’s notes

Made 6/16. Easy! Next time I’ll spray the dish because the tortilla stuck. You also don’t need that much oil to cook the zucchini, or they will get mushy. Instead lightly spray the pan or barely drizzle. I chopped the basil as well. Also, this took closer to 40 minutes cook time for the egg to set in the middle.

Two servings.