Lightened Sweet Zucchini And Chorizo Spanish Tortilla
1 small head of cauliflower, cut into thin planks, about ¼-inch each
2 teaspoons olive oil
1 yellow onion, chopped, about 1 cup
2 medium zucchini, shredded with large holes on a box grater, about 3 cups
1 teaspoon smoked paprika
2 ounces soy chorizo, or reduced fat chorizo (or other reduced fat sausage)
2 egg whites
½ cup reduced fat milk
½ cup shredded cheddar cheese
salt and pepper
olive oil in a mister, or nonstick spray
Preheat the oven to 350 degrees. In an 8-inch nonstick saute pan, place the cauliflower planks and cover with ¼ cup water and a pinch of salt. Place on medium high heat, cover and steam until the cauliflower is tender, about 6 minutes. Remove the cauliflower, blot dry, and set aside.
Wipe the pan dry and add the olive oil and onion and cook over medium heat, stirring, until the onions soften, about three minutes. Add the grated zucchini, and cook until tender, stirring often, about five minutes. Add the chorizo and smoked paprika, and cook another 5 minutes, stirring often, and then remove from heat. In a medium bowl, whisk together the whole eggs, the egg whites and milk. Add the zucchini and chorizo mixture and stir. Add the cheese and stir.
Spray the pan with a little olive oil in a mister (or nonstick spray). Pour the egg mixture into the pan, and then layer in the cauliflower planks, gently pressing into the eggs. Bake until egg is completely set, about 15-18 minutes. Remove pan from oven and allow to cool for at least 5 minutes. Use a spatula to loosen the tortilla from the pan gently, and then carefully flip the whole tortilla onto a large plate or cutting board. Cut into wedges and serve. May be served warm or chilled.
Nutrition information per serving: 117 calories; 54 calories from fat; 6 g fat (2 g saturated; 0 g trans fats); 62 mg cholesterol; 253 mg sodium; 9 g carbohydrate; 3 g fiber; 4 g sugar; 8 g protein.