Lightened Up Spanish Tortilla

5 from 1 vote

This Lightened Up Spanish Tortilla is loaded with sweet potatoes, zucchini and sun dried tomatoes. A new & lighter twist on a Spanish Tortilla that's easy to make. It's wholesome, light and delicious! Perfect for a holiday, weekend brunch or breakfast meal prep. Paleo + Gluten Free + Low Calorie

Prep Time10

Cook Time40

Total Time50

Course: Breakfast

Cuisine: American, Spanish

Diet: Gluten Free

Servings: servings

Calories: 173kcal

Author: Megan Olson

Ingredients

2 1/2 cups sweet potato diced, about 2 small potatoes
1 zucchini sliced into medallions
6 egg whites
6 eggs
2 tablespoons sun dried tomatoes
2 tablespoons Greek yogurt for Paleo sub coconut yogurt or omit
2 tablespoons almond milk unsweetened
1/4 cup extra virgin olive oil
1 teaspoon garlic powder
Salt and pepper to taste

US Customary - Metric

Instructions

Preheat oven to 375 F. Lightly grease a pie dish.
Bring a large skillet to medium heat with the extra virgin olive oil. Once the olive oil is sizzling, add the potatoes and sprinkle with salt and pepper. Cook the potatoes 7-8 minutes until tender, stirring occasionally.
Remove the potatoes and transfer to the baking dish. Add the zucchini to the pan and cook 2-3 minutes to lightly tenderize them. Transfer the zucchini to the baking dish, layering over the potatoes.
Whisk together the eggs, yogurt, milk, garlic powder and sun dried tomatoes together in a bowl then pour over the potatoes and zucchini.
Bake at 375 25-28 minutes until center and edges are set. Remove from the oven and cool 5-10 minutes before slicing into 8 slices and serving.

Notes

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Nutrition