Yam and Leek Tortilla

Servings

1/2 tortilla

COOKING TIME

30 Minutes

This recipe makes good leftovers for sandwiches and such. Multiplying this recipe requires multiple skillets.

1 tsp. Olive oil

1 large Leeks (cleaned and sliced crosswise)

8 ounce Yam, raw (peeled and cut into 1/4 inch cubes)

1/4 tsp. Salt

1/4 tsp., leaves Dried thyme

1/4 tsp., leaves Dried oregano

2 large Egg white(s)

2 large Egg(s)

1 Tbsp Water

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.

Serve.

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This recipe contains GERD triggers and those with GERD may wish to avoid it.

This recipe is safe for those who are lactose intolerant.

This recipe is NOT safe for Coumadin (warfarin) users.

This recipe is safe for those who are sensitive to gluten.

This is a low sodium recipe.

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.

W. Somerset Maugham, Author