Name: Weight Watchers butternut squash tortilla recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: Serves: 4
Ingredients: 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

Nutrition Per Portion

RDA

Calories

196 Kcal

10%

Sugar

11.4 g

13%

Fat

7.6 g

11%

Saturated Fat

2 g

10%

Salt

0.6 g

Protein

14.1 g

28%

Carbohydrates

19 g

Salt

0.6 g

By WW (Weight Watchers)

published 3 January 2022

Weight Watchers butternut squash and spinach tortilla is a quick, filling, and delicious lunch option.

This is a Spanish-style tortilla - similar to an omelette - not a Mexican-style one which is more like a flatbread. It swaps the traditional potato for low calorie butternut squash. It might feel as you make it that there is a lot of vegetables to not that much egg. That is actually correct. Unlike an omelette, where the eggs are the star of the show with other ingredients added in, a Spanish tortilla is more like a vegetable dish held together with eggs. The vegetables are the stars. Because this is a Weight Watchers butternut squash tortilla, you can rely on it being low calorie - in fact, it's only 196 calories per portion and one of our great low calorie lunch ideas (opens in new tab).

Ingredients

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

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Method

Bring a large saucepan of water to the boil, add the squash and cook for 10–15 minutes, until tender. Drain.
Meanwhile, in a large bowl, beat together the eggs, milk and mustard and season.
Heat a large (20 cm/8 inch) non-stick frying pan and spray with the cooking spray. Add the squash and stir fry for a few minutes, until it turns golden. Add the spinach and stir fry for a further few minutes, until wilted. Tip the egg mixture into the pan.
Stir gently together and then cook over the lowest heat, without stirring, for 10–12 minutes or until the bottom is golden and the tortilla is nearly set. Preheat the grill to medium.
Slide the pan under the preheated grill for a few minutes, until the top is golden and puffy and the egg is completely set. Cut into four wedges and serve.