This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"You know, when you get your first asparagus, or your first acorn squash, or your first really good tomato of the season, those are the moments that define the cook's year. I get more excited by that than anything else." -Mario Batali
Tortillas are nearly the perfect dish. You can make them in advance and have a great, quick breakfast, either cold or gently reheated in the microwave. In Spain tortillas are a staple of restaurants for breakfast, but they're also served at lunch or as part of dinner with other tapas choices.
There are a lot of versions: with cheese, onions, peppers, or ham. There are a few choices on the Dr. Gourmet website for you to make, including a Spanish Tortilla, a Mediterranean Tortilla, a Tortilla with Yams, and a Ham and Pimento Tortilla.
This version is really delicious and different. With the squash there is a bit more fiber, but the flavor is both sweet and rich. You could use almost any squash, from acorn squash to even yams.
Cooking time: 90 minutes
This recipe can easily be multiplied using multiple pans. The butternut squash can be roasted ahead of time and refrigerated until needed, which will cut the active cooking time to about 45 minutes. Reheat to room temperature before mixing with the other ingredients. This recipe makes very good leftovers, hot or cold. Try them in sandwiches.
Place a large skillet in the oven and preheat the oven to 325°F.
Cut the squash in half lengthwise and scoop out the seeds.
Place 1 teaspoon of the olive oil in the pan and add the squash, cut side down.
Roast for about 45 minutes until very soft.
Scoop the flesh from the squash into a large bowl and discard the rind. Mash the squash gently with a fork until it is the consistency of mashed potatoes. Set aside to cool.
Place the other teaspoon of olive oil in a 12-inch skillet over medium-high heat and add the onions. Cook, stirring frequently, until limp but not browned.
While the onions are cooking, place the eggs and water in a large bowl and whisk until frothy.
Add the diced ham to the eggs and whisk until blended.
Add the salt and the mashed butternut squash and fold together until just blended. Do not overmix or the squash will become pasty.
Reduce the heat beneath the onions to medium and add the squash and egg mixture to the pan. Fold together gently.
Place the skillet in the oven and bake for 20 to 25 minutes.
Serving size: 1/4 pie
|Calories 229||Calories from Fat 104|
|% Daily Value|
|Total Fat 11.5g||18%|
|Saturated Fat 3.5g||18%|
|Monounsaturated Fat 4.5g|
|Trans Fat 0g|
|Total Carbohydrates 17g||6%|
|Dietary Fiber 3g||12%|
|Vitamin A 250%||Vitamin C 45%|
|Calcium 10%||Iron 10%|
|Vitamin K 3mcg||Potassium 557mg|