This is a fun breakfast or lunch dish that can be made fresh…or it’s a great way to add zest to leftover vegetables. It has the cheesy goodness of a quiche but without a heavy crust. I’m giving it a Spanish flair with Manchego, a sheep’s milk cheese, but you can use whatever cheese you like, even a mix of cheeses if you have a little bit of this and a little bit of that in the fridge.
Ingredients
- 5 large eggs
- 1 cup shredded Manchego cheese
- 2 tablespoons chopped fresh cilantro
- 1/2 teaspoon fine sea salt
- 3/4 teaspoon freshly ground black pepper
- 4 tablespoons extra virgin olive oil, divided use, plus more for drizzling
- 4 ounces red onion, finely diced
- 1 red bell pepper, finely diced
- 1 jalapeño pepper, seeded and finely diced, or 1 dried chipotle, soaked and diced
- One 12-inch round corn, whole wheat, or grain-free tortilla
- Optional toppings: sour cream, chopped cilantro, salsa, avocado slices
Directions
Step 1
Preheat your oven to 375°F. Whisk the eggs, cheese, cilantro, salt, pepper, and 1 tablespoon olive oil in a bowl; set aside.
Step 2
Heat a 10-inch cast-iron skillet over medium heat. When hot, add the remaining 3 tablespoons olive oil, the red onion, bell pepper, and jalapeño, and sauté until tender. Transfer the vegetables to a separate bowl.
Step 3
Use tongs to place the tortilla in the skillet and press the edges against the sides of the pan. Add back the vegetables and then pour in the egg mixture. Bake until firm, about 20 minutes.
Step 4
Keeping an oven mitt on the handle of the hot skillet, run a spatula around the edge of the torta and then cut it into quarters. Plate each serving and top with your choice of optional garnishes and a drizzle of olive oil.
Yields 4 servings
