
High in protein, full of vegetables and full of flavor, this recipe is the best breakfast or Sunday morning snack to share with the family!
Also, for those of you who can't eat gluten, it doesn't have flour: it's simply baked with eggs and cheese that act as a binder. It's simple, made with healthy ingredients and very filling. I'm eating a slice of it as I write this with my morning coffee and it's really awesome 🙂
For those of you trying to avoid snacking between meals or are pregnant or having painful periods, this is a great protein-rich breakfast option. It helps balance my blood sugar levels, keeps me full, and satisfies all my cravings throughout the morning! This is definitely a staple recipe to have on hand!

Tortilla cake
A good, high-protein recipe to use up leftovers from the end of the week.
Time
50-60 minutes
People
10 servings
Type of dish
Dish or breakfast.
INGREDIENTS
- 500g of minced chicken or sweet ham or mix with a little bacon
- 1 onion, diced
- 1 zucchini, diced
- diced chives branch (optional).
- 3 cloves of garlic, chopped
- 12 large eggs or 3 eggs + 330 gr egg whites
- 240g of milk (the one you prefer)
- 600g diced potatoes
- From 30 to 60 gr of grated cheddar cheese
- 1 1/2 teaspoons of salt
- 1/2 teaspoon black pepper
- 1 tsp dijon mustard
- chives for chopping
- Preheat the oven to 180°C.
- Grease a baking tray with butter.
- In a large skillet, cook the bacon, stirring occasionally. If you don't add any, this step is not necessary. Cook until it is a crispy brown color. Remove the bacon and place it on a plate lined with absorbent paper. Set aside.
- Add the onion, potato and any vegetables you want to the pan and cook over medium heat until tender. Add the garlic and cook for 2 minutes. Set aside.
- In a large bowl, beat the eggs with the milk. Stir in the cooked vegetables, potatoes and half of the grated cheese. Stir in the ham or chicken or bacon. Season with salt and pepper.
- Pour the mixture into the baking dish and top with the remaining cheese and chives. Bake for 50 minutes or until the eggs are set and the top is lightly browned. Let stand for 10 minutes. Cut into squares and serve hot.
Note: This omelette can be made ahead of time. Pour the mixture into the pan and refrigerate for up to 24 hours. Bake when ready to eat. You can also reheat the pan.
If you make any recipes, I would be very happy if you tagged me with @marionafalco on Instagram.
Thank you very much.