The Hearty Egg Dish You Can Eat for Breakfast, Lunch and Dinner

The Hearty Egg Dish You Can Eat for Breakfast, Lunch and DinnerBy the Casserole Queens

Packed with protein, this savory, oven-baked tortilla makes a healthy and satisfying meal when paired with a side of greens. And any time of day is a good time for this traditional Spanish dish. Photo by Steve Giralt.

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Serves: 10
Cost Per Serving: $0.78
Prep Time: 20 min
Total Time: 1 hr 30 min

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Nutritional Information
(per serving)
Calories 279
Total Fat 20g
Saturated Fat 7g
Cholesterol 218mg
Sodium 405mg
Total Carbohydrate 32g
Dietary Fiber 1g
Sugars --
Protein 13g
Calcium --

• 2 tablespoon(s) olive oil, plus more for the dish
• 1 pound(s) Yukon gold potatoes, cut into 1/2-inch pieces
• Kosher salt
• Pepper
• 4 scallions
• 1 medium red pepper, cut into 1/4-inch pieces
• 2 clove(s) garlic, finely chopped
• 1 teaspoon(s) (or up to 3 teaspoons) crushed red pepper flakes
• 10 large eggs
• 1 cup(s) sour cream
• 6 ounce(s) extra-sharp Cheddar, coarsely grated (about 1 1/2 cups)
• 1/2 cup(s) (about 2 ounces) grated Parmesan

Related: See 50 surprising foods under 100 calories.

1. Heat oven to 375 degrees F. Lightly oil a 2-quart baking dish. Place the potatoes in a saucepan. Cover with cold water and bring to a boil. Add 1/2 teaspoon salt, reduce the heat and simmer until just tender, 5 to 7 minutes. Drain and set aside.
2. Meanwhile, chop the white and light green parts of the scallions and thinly slice the dark green parts; keep separate.
3. Heat 2 tablespoons oil in a large skillet over medium heat. Add the chopped scallion, red pepper, garlic, and crushed red pepper and cook, stirring, until the vegetables are just tender, 5 to 6 minutes. Add the potatoes and gently mix to combine. Transfer the vegetable mixture to the prepared baking dish. 4. In a large bowl, whisk together the eggs and sour cream. Stir in the Cheddar, Parmesan, sliced scallion, and 1/2 teaspoon each salt and pepper. Pour the egg mixture over the vegetables and gently stir to distribute the ingredients.
5. Bake until puffed, golden brown, and just set in the center, 35 to 40 minutes. Let rest for 10 minutes before serving.

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