Spinach and butternut tortilla
Boil the butternut squash in water for 10-15min or until tender
At the same time beat the eggs, milk, mustard and seasoning together in a bowl
Add the squash to a large pan with the olive oil and cook for a few minutes or until it turns golden brown
Add the spinach and cook until the spinach wilts
Stir the egg mixture through the squash and spinach
Cook over a very low heat until the tortilla is almost set. Do not stir during this process.
Put the pan under the grill until fully set and cooked.
Serve with mixed leaves and tomato
Category 1 recipe
800g butternut squash, peeled, de-seeded and diced finely
6 eggs
150ml skimmed milk
1 tsp Dijon mustard
Calorie controlled cooking spray
150g baby spinach leaves, washed
Salt and freshly ground black pepper
Mixed leaves
16 Cherry tomatoes
Serves 4
Category 2 recipe
800g butternut squash, peeled, de-seeded and diced finely
6 eggs
150ml skimmed milk
1 tsp Dijon mustard
Calorie controlled cooking spray
150g baby spinach leaves, washed
Salt and freshly ground black pepper
Mixed leaves
16 Cherry tomatoes
Serves 3
Category 3 recipe
800g butternut squash, peeled, de-seeded and diced finely
6 eggs
150ml skimmed milk
1 tsp Dijon mustard
Calorie controlled cooking spray
150g baby spinach leaves, washed
Salt and freshly ground black pepper
Mixed leaves
16 Cherry tomatoes
Serves 2
