Eye-Healthy Orange Pepper, Spinach And Sundried Tomato Frittata Recipe
Parents, tell your children to eat orange peppers for their eye health! This versatile vegetable is a great source of zeaxanthin — a protective carotenoid that is concentrated in the macula of the eye. Orange peppers also are a great source of vitamin C, lutein, vitamin E and beta-carotene.
The eggs in this tasty frittata recipe are also an eye-healthy food, as they are a good source of lutein, vitamin E and the omega-3 fatty acid DHA.
Orange Pepper, Spinach and Sundried Tomato Frittata (serves 2)
3 eggs (preferably omega-3 fortified) 1 Tbsp milk (1% or skim) 1/2 cup diced orange peppers 1/4 cup sundried tomatoes 1/4 cup frozen spinach (chopped) 1 Tbsp olive oil 1 Tbsp parsley salt and pepper
Whisk together eggs, milk, parsley, salt and pepper and set aside.
Saute pepper and sundried tomatoes in 1 tablespoon olive oil for 1 minute over medium-high heat in a non-stick pan.
Add frozen spinach and continue cooking until spinach has thawed and cooked.
Reduce heat to low and add egg mixture, ensuring that vegetables and eggs are evenly distributed in the pan.
Cook on low heat until top of frittata begins to cook, approximately 5 minutes. Make sure the bottom does not burn. Flip frittata by placing a plate over top of pan, flip the pan and slide frittata back into pan. Cook on low for another 1-2 minutes. Alternatively, place ovenproof pan in oven and broil on low for 3 minutes or until top of frittata is cooked.
Remove from heat and let sit for 10 minutes.
The frittata can also be enjoyed at room temperature or even cold the next day.
Page updated July 2016