This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is 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.
"To eat well in England you should have breakfast three times a day." -W. Somerset Maugham, Author
I love the yams diced and cooked with the leek like home fries and then made into a tortilla. It's really delicious and a complete breakfast.
Servings: 2 | Serving size: 1/2 tortilla
Cooking Time: 30 Minutes
This recipe makes good leftovers for sandwiches and such. Multiplying this recipe requires multiple skillets.
Preheat the oven to 325°F.
Place a medium skillet over medium high heat.
When the pan is hot add the oil and the leeks. Cook for about 5 minutes, stirring frequently.
Add the diced yams and cook for about two minutes. Stir and cover. Reduce the heat to medium and cook for about 12 - 15 minutes, tossing frequently.
Add the salt, pepper, thyme and oregano. Toss well.
Whisk the eggs, egg whites and water together until fluffy. Pour over the top of the leek and yams and then place the pan in the oven.
Cook for about 10 to 12 minutes, or until the egg is set.
Serving size: 1/2 tortilla
|Calories 328||Calories from Fat 72|
|% Daily Value|
|Total Fat 7g||12%|
|Saturated Fat 2g||7%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 52g||17%|
|Dietary Fiber 8g||26%|
|Vitamin A 54%||Vitamin C 62%|
|Calcium 13%||Iron 25%|
|Vitamin K 74 mcg||Potassium 1304 mg|
|Magnesium 74 mg|