Two extra-large eggs 1 tablespoon of half-cream 1/4 teaspoon powdered pepper 1 tablespoon divided extra-virgin olive oil 1/4 cup yellow onion, sliced thinly 1 small zucchini, quarter-inch thickly cut 1 minced medium clove of garlic 1/8 teaspoon red pepper, minced 1 whole-wheat tortilla (10 inches) Additional teaspoons of loosely packed, fresh basil leaves, 2 tablespoons 2 tablespoons feta cheese, shredded 2 tablespoons of part-skim mozzarella cheese, shredded
Turn the oven to 400°F. Combine pepper, half-and-half, and eggs with a whisk in a small basin.
In an 8-inch cast-iron skillet, heat 1 1/2 teaspoons of oil over medium-high heat. Add the onion and simmer, stirring frequently, for approximately 3 minutes, or until just softened.
Add zucchini, garlic and crushed red pepper; cook, stirring occasionally, until the zucchini is tender-crisp and brown in spots, about 3 minutes. Transfer the mixture to a plate; wipe the pan clean.
Apply the remaining 1 1/2 teaspoons of oil to coat the pan. Spread an even layer of the vegetable mixture and basil over the tortilla in the pan.
Pour the egg mixture over the vegetable mixture; sprinkle with feta and mozzarella.
For 10 to 15 minutes, bake the tortilla until the cheese is golden brown and bubbling and the tortilla edges are crisp. If preferred, garnish with additional basil; slice and serve warm.