Greek Tortilla Egg Bake

Course Breakfast


  • 1 large burrito-size flour tortilla (12” in diameter)
  • 3 large eggs
  • 1/3 cup cottage cheese (can sub plain Greek yogurt)
  • 1 tsp FRENCH PANTRY Herb Blend of choice (we like the Chicken Herb Blend in this recipe)
  • 1/4 cup chopped cherry tomatoes
  • 1/4 cup chopped red onion
  • 1/4 cup chopped kalamata olives
  • 2 cups fresh spinach
  • 1/4 cup shredded mozzarella cheese
  • 1/4 cup crumbled feta cheese


  • Preheat the oven to 375℉ degrees. Place FORTEEZ Large Round Mold or Medium Round Mold on Perforated Baking Sheet and set aside.
  • Chop all your ingredients in your Eco-Chop while the oven preheats.
  • Place the tortilla at the bottom of your Round Mold, making sure it is large enough to form a 1-2” edge up the sides of the Mold to hold all your ingredients. Add the eggs, cottage cheese, Herb Blend, salt, and pepper to the top of the tortilla and combine well with your Mini Whisk.
  • Sprinkle your tomatoes, onion, and olives over the egg mixture, then cover with spinach, arranging evenly. Finally, top the spinach with the mozzarella and feta.
  • Bake for 20-25 minutes or until the eggs are set and the cheese is melted and golden.
  • Remove tortilla egg bake from the oven, and allow it to cool for a few minutes before sliding it out onto a serving plate. Cut into wedges and serve.


Bon TIP: Get creative with toppings: Vary the veggies, meats, and cheeses while keeping the 3 eggs and ⅓ cup of cottage cheese the same!