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.
I usually separate my eggs with my hands. As I mentioned in the sidebar on egg safety, eggs can be contaminated with bacteria. Wash your hands before and after handling eggs. Simply crack the egg and let it drop into your cupped fingers. The white will slide between your fingers and into the bowl waiting below (you did have a bowl under your hands, didn't you?)
Servings = 2 | Serving size =1/2 tortilla
Cooking Time = 30 Minutes
This recipe can be multiplied by 2, 3.
This recipe makes good leftovers for sandwiches and such. Multiplying this recipe requires multiple skillets.
|1 tsp||olive oil|
|1 large||leek (cleaned and sliced crosswise)|
|8 ounces||yams (peeled and cut into 1/4 inch cubes)|
|fresh ground black pepper (to taste)|
|1/4 tsp||dried thyme leaves|
|1/4 tsp||dried oregano|
|2 large||egg whites|
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
Servings = 2
Amount Per Serving
|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|