Bok Choy Egg Tortilla Bake

20250905 #breakfastdiary 1499, 24°C/mostly clear, 20min/exercise(M) Always rushed by my commute, making, recording, and eating breakfast, I find myself longing to enjoy breakfast leisurely in a sun-drenched kitchen. Photos especially are so affected by light that the same breakfast at the same hour can look like the final breakfast from hell in one season's weather, and like a bowl of warm comfort born from a mother's hands in another. (Breakfast-me — not that I'm jealous of Rembrandt lighting or anything) It had been a while, and the sunlight falling across the table felt really good. It's that kind of season. Since the autumnal equinox is on 9/23, the nights will only keep getting longer from here, and it seems like there aren't that many days left to enjoy breakfast leaning into light like this. A 310kcal, single-serving Bok Choy Egg Tortilla Bake made with bok choy in place of spinach

- 1 tortilla - 3 eggs - 2T ricotta cheese - Bok choy, as needed - 2T mozzarella cheese - Salt - Pepper - Olive oil

1. Lay the tortilla in an oven-safe dish, add 3 eggs, a little salt and pepper, ricotta cheese, bok choy, and mozzarella cheese, and drizzle with a little olive oil. 2. Bake in a 180°C oven for 20 minutes. 3. Let cool slightly, then enjoy with sriracha or ketchup.

Inspired by @fat.burning.recipes