RECIPE: Butternut Squash Spanish Tortilla

This is a fun variation on a traditional recipe. Dolly substituted butternut squash for potatoes, which gives this dish a sweet, rather than savory, flavor.

Makes 4 servings
175 calories per serving

Ingredients:

• 2 teaspoons olive oil
• 2 onions, finely chopped
• 1 garlic clove, minced
• 1 medium butternut squash, cooked & diced
• 6 cups fresh spinach
• 1 cup fat-free egg substitute
• 2 tablespoons finely chopped parsley
• ½ teaspoon salt
• ½ teaspoon freshly ground pepper
• ¼ teaspoon dried thyme
• ½ teaspoon ground nutmeg

Instructions:

• In a large skillet, heat the oil.
• Sauté the onions until golden brown. 
• Add the garlic, stir and cook for one minute. 
• Add the rest of the ingredients and stir until evenly mixed. 
• Reduce the heat and cook, covered until set, about 10-15 minutes.
• Loosen the edges and invert onto a platter, or serve directly from the skillet.

Recipe & photo submitted by
AAY! member Dolly W.