Home Newsmakers Pantry Vegetable Frittata Recipe by Dr. Sandra Young

Pantry Vegetable Frittata Recipe by Dr. Sandra Young

To hear more from Dr. Young, listen to her WO Voices Podcast, Refrigerator Alchemy – Nutrition for Eye Health.

Pantry Vegetable Frittata

By Sandra Young, OD

Serves 6

10 inch non-stick oven safe skillet

Ingredients:
8 extra large omega-3 eggs
2 T water
3 green onions, finely minced
1 garlic clove, finely minced
1/2 tsp sea salt
1/4 tsp black pepper
2 cups frozen vegetables, thawed, cut into bit sized pieces
1 T extra virgin olive oil
1/2 cup Romano or Parmesan cheese, grated (optional)

Directions:
1. Whisk together eggs, water, onions, garlic, salt and pepper. Preheat oven to 375°F.
2. Stir in thawed vegetables.
3. Preheat skillet over medium then add olive oil.
4. Pour egg mixture into pan. Gently stir eggs occasionally, tilting the pan to allow uncooked eggs to run toward the edges until the eggs begin to set.
5. Sprinkle with cheese, if using. Bake until puffed and golden, approximately 10-12 minutes.
6. Cool 2 minutes. Slide frittata onto a cooling rack.
7. Cut into wedges and enjoy or when cool, wrap tightly and freeze in individual portions. Microwave to reheat.

Nutrition facts per serving: calories 153kcal; total fat 10.3g; sodium 488mg; carbohydrate 4.39g; dietary fiber 2g; protein 10.8g; vitamin A 28%; calcium 15%; vitamin C 31%; iron 22%

Eye health nutrients: omega-3 fatty acids; vitamin A; B vitamins folate, riboflavin, pantothenic acid, cobalamin; vitamin C; vitamin D; vitamin E; selenium; lutein+zeaxanthin

To hear more from Dr. Young, listen to her WO Voices Podcast, Refrigerator Alchemy – Nutrition for Eye Health.

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