Partly out of necessity to use up a spaghetti squash and a boat-load of blue corn tortillas, and partly out of a burst of Sunday evening creativity, I invented a little Southwest quiche. In full Off-White fashion I avoided any white flour and I didn’t really measure too much, so I’ll try to be as detailed as possible in the recipe.
It is actually pretty good, although spaghetti squash is REALLY high in fiber, so watch out. It was a nice simple dinner, eaten over a bed of greens with an apple. Before you go thinking about how saintly my diet is, I also made so no-bake chocolate oatmeal cookies (recipe maybe coming if they turn out after being in the fridge).
The good stuff: I used farm fresh eggs, so the yolks are beautiful orange (full of B vitamins and folate!). Less cheese and no milk, so it’s not as heavy and has less dairy fat. This dish has a lot of flavor from the salsa and spices, which helps make all the veggies tasty.
4-5 blue corn tortillas, cut in 1/2 and 1/4th (a mix)
4 eggs + 2gg whites
1/2 cup of cooked shredded spaghetti squash
1 cup of greens: I used a mix of Kale and Swiss chard
1/2 cup of roasted salsa
1/2 cup of shredded white chedder
1 tsp each: cumin, pepper, salt, paprika
In a 13×9 pan, lay down tortillas:
In a bowl, beat the eggs and add spices:
Add the veggies and cheese. Mix. Add Salsa.
Finally, pour over the tortillas and cook at 350 for about 30 minutes. Serve warm or cold.