Brunch Omelet Torte
Elevate your mid-morning meal with this show-stopping Brunch Omelet Torte—an irresistible blend of fluffy eggs, tender sautéed spinach and mushrooms, melty mozzarella and cheddar, and savory ham or crispy bacon, all layered between wholesome whole wheat tortillas. Perfectly baked to golden perfection in a springform pan, this hearty, crowd-pleasing dish makes a stunning centerpiece for any brunch table. With its rich flavors, easy-to-follow prep, and elegant presentation, this torte feels fancy yet fuss-free. Whether served alongside a fresh green salad or enjoyed on its own, this layered masterpiece promises to deliver satisfying bites in every slice. It's the ultimate make-ahead dish for brunches, family gatherings, or holiday mornings!
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Recipe Information
Ingredients
- 12 large eggs
- 0.5 cup milk
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 3 cups baby spinach
- 1.5 cups button mushrooms
- 1 cup diced ham or cooked bacon (optional)
- 1 cup shredded mozzarella cheese
- 1 cup shredded cheddar cheese
- 3 stalks green onions, finely sliced
- 4 8-inch tortillas whole wheat tortillas
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a 9-inch springform pan or deep pie dish.
In a large bowl, whisk together the eggs, milk, salt, and black pepper until well combined. Set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the mushrooms and sauté for 5-6 minutes until tender and golden brown. Add the spinach and cook until wilted, about 2 minutes. Remove from heat and set aside.
If using diced ham or cooked bacon, lightly warm it in the same skillet for 2 minutes. This will help enhance the flavor. Set aside.
Place one tortilla at the bottom of the prepared springform pan to form the base. Sprinkle a thin layer of shredded mozzarella and cheddar cheese over the tortilla.
Layer one quarter of the cooked vegetables (spinach and mushrooms) and ham or bacon (if using) on top of the cheese. Pour a ladle of the egg mixture over the filling (about 1/4 of the mixture). Spread evenly.
Repeat this layering process with the remaining tortillas, cheeses, vegetables, meat, and egg mixture, ending with a layer of cheese on top.
Sprinkle the green onions over the final cheese layer for added freshness and flavor.
Cover the pan with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes, or until the eggs are fully set and the top is golden brown.
Allow the torte to cool for 10 minutes before carefully removing the springform ring or slicing. Cut into wedges and serve warm.
Nutrition Facts
Calories |
2951 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 173.5 g | 222% | |
| Saturated Fat | 69.7 g | 349% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 2563 mg | 854% | |
| Sodium | 8957 mg | 389% | |
| Total Carbohydrate | 128.5 g | 47% | |
| Dietary Fiber | 16.7 g | 60% | |
| Total Sugars | 18.1 g | ||
| Protein | 208.0 g | 416% | |
| Vitamin D | 13.6 mcg | 68% | |
| Calcium | 2402 mg | 185% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 2564 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
