• Tortilla Egg Bake

    Adapted from Food Dolls.


    • Cooking spray or a little oil for greasing the baking dish
    • 1 tortilla 8-10 inches in diameter
    • 3 large eggs
    • 1/3 c. cottage cheese
    • 1/2 tsp. dried dill
    • Salt, to taste
    • Black pepper, to taste
    • 1/4 c. chopped shallots
    • 2 c. fresh spinach
    • 1/4 c. crumbled feta cheese
    • 1/4 c. mozzarella cheese


    1. Preheat the oven to 350 F.
    2. Take a round baking dish or a pie dish that’s approximately the same size as the tortilla. Grease the bottom and sides of the dish lightly with cooking spray.
    3. Place the tortilla at the bottom of the baking dish to create the crust.
    4. In a mixing bowl, whisk together the eggs, cottage cheese, and dill until well combined. Season the mixture with a pinch of salt and pepper to taste.
    5. Pour the egg and cottage cheese mixture over the tortilla in the baking dish, ensuring it spreads evenly.
    6. Sauté the shallots and spinach in a skillet until the spinach wilts; then add the shallots and spinach to the egg mixture.
    7. Finally, sprinkle the feta and mozzarella over the top of the toppings.
    8. Place the baking dish in the preheated oven, and bake for 20-25 minutes or until the eggs are set and the top is golden brown.
    9. Once done, remove the tortilla egg bake from the oven, and let it cool for a few minutes before slicing it into wedges or squares.

    Tortilla Egg Bake:

  • Creamy Lemon Basil Vinaigrette

    Adapted from Meals that Heal.


    • 1/2 c. tightly packed basil leaves
    • 1/2 c. freshly shredded Parmesan cheese
    • 1/4 c. mayonnaise
    • 2 TBSP white wine vinegar
    • 2 TBSP lemon juice
    • 1/2 tsp. fresh lemon zest 
    • 1 tsp. honey
    • 1/4 tsp. salt
    • 1/2 tsp. garlic powder
    • 6 TBSP extra-virgin olive oil 


    1. Combine all ingredients in a blender or food processor. Process until basil is finely processed, stopping as needed to scrape down sides of with a spatula.  
    2. Taste and season with additional salt and pepper if desired. Store in a jar or air-tight container for up to 1 week in refrigerated. 

    Creamy Lemon Basil Vinaigrette: