Eye-Healthy Frittata


  • 3 Omega-3 enriched eggs
  • 3 small red potatoes sliced
  • 1 Tbsp. 1% or skim milk
  • 1/2 cup diced red and orange peppers
  • 1/4 cup frozen chopped spinach
  • 1/4 cup sun dried tomatoes
  • 1 Tbsp. olive oil
  • 1 Tbsp. parsley Salt and Pepper


  • In a medium bowl, beat together the eggs, milk, parsley, salt and pepper. Put aside.
  • In a non-stick pan, place potatoes, cover and cook for 10 minutes over medium-heat until tender, but firm. Add the sun dried tomatoes, peppers and olive oil.
  • Add your spinach and cook until it has thawed and cooked.
  • Bring down heat to low and add egg mixture.
  • Cook all for about 5 minutes. Flip the frittata once and cook other side for another 1-2 minutes.
  • Add a few sliced peppers on top to garnish (optional).

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