Lightened Up Spanish Tortilla
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.
Servings: 8 servings
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
- 2 tablespoons unsweetened almond milk or milk of choice
- 1/4 cup extra virgin olive oil
- 1 teaspoon garlic powder
- Salt and pepper to taste
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
- My Amazon shop has more products similar to those used for this recipe and that I recommend to my nutrition clients.
Nutrition
Serving: 1serving | Calories: 173kcal | Carbohydrates: 10g | Protein: 8g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 139mg | Sodium: 128mg | Potassium: 348mg | Fiber: 1g | Sugar: 3g | Vitamin A: 6160IU | Vitamin C: 5.9mg | Calcium: 49mg | Iron: 1.2mg