Baked Zucchini, Feta & Egg Tortilla

Ingredients

• 2 large eggs
• 1 tablespoon half-and-half
• 1/8 teaspoon ground pepper
• 1 tablespoon extra-virgin olive oil, divided
• 1/4 cup thinly sliced yellow onion
• 1 small zucchini, sliced 1/4-inch thick
• 1 medium clove garlic, minced
• 1/8 teaspoon crushed red pepper
• 1(10-inch) whole-wheat tortilla
• 2 tablespoons loosely packed torn fresh basil leaves, plus more for garnish
• 2 tablespoons crumbled feta cheese
• 2 tablespoons shredded part-skim mozzarella cheese

Instructions

1. Preheat oven to 400°F. Whisk eggs, half-and-half and pepper together in a small bowl.
2. Heat 1 1/2 teaspoons oil in an 8-inch cast-iron skillet over medium-high heat. Add onion; cook, stirring often, until just softened, about 3 minutes. Add zucchini, garlic and crushed red pepper; cook, stirring occasionally, until the zucchini is tender-crisp and brown in spots, about 3 minutes. Transfer the mixture to a plate; wipe the pan clean.
3. Coat the pan with the remaining 1 1/2 teaspoons oil. Place tortilla in the pan; top with the vegetable mixture and basil in an even layer. Pour the egg mixture over the vegetable mixture; sprinkle with feta and mozzarella.
4. Bake until the tortilla edges are crisp and the cheese is golden brown and bubbly, 10 to 15 minutes. Garnish with additional basil, if desired; slice and serve warm.