Lighter Southwestern Egg Bake with Corn Tortillas

Finely chop 1 medium onion and 3 Cubanelle or bell peppers.

Heat a frying pan over medium heat and spray it with non-stick cooking spray.

Add the chopped onions and peppers to the pan along with 1/2 tsp of kosher salt.

Sauté for about 10 minutes, stirring occasionally, until the vegetables are tender and slightly caramelized. Set aside.

Spray a 9x13-inch baking dish with non-stick cooking spray.

Arrange the cut tortilla pieces in an even layer at the bottom of the dish.

Lightly spray the tortillas with more cooking spray to prevent them from drying out during baking.

In a large mixing bowl, combine:

• 6 large eggs and 2 cups of egg whites (or use all eggs if preferred).

• 1/4 cup of plain non-fat Greek yogurt.

• 1/2 tsp of kosher salt (reserve the other 1/2 tsp for sautéing).

• 1 tsp each of paprika, onion powder, garlic powder, and cumin.

• 1/2 tsp of chili powder.

• 1/4 cup of chopped fresh cilantro and 2 chopped scallions.

Stir everything together until well combined.

Add 1/2 cup of reduced-fat Mexican-style shredded cheese to the mixture and stir again.

Pour the egg mixture evenly over the sautéed vegetables and tortillas in the baking dish.

Use a spatula to gently spread the mixture, ensuring it covers the entire dish.

Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the egg bake is fully set and the cheese is melted and bubbly.

To check if it’s done, insert a knife into the center; it should come out clean.

Cut the egg bake into 6 equal portions.

Serve warm with optional toppings like avocado slices, salsa, or hot sauce.

Store leftovers in an airtight container in the fridge for up to 4 days.

To freeze, wrap individual portions in plastic wrap or place them in a freezer-safe bag. Freeze for up to 3 months. Thaw overnight in the fridge before reheating.