Asparagus & Bell Pepper Frittata

a recipe from
Visionary Kitchen A Cookbook for Eye Health
By: Sandra Young, ODAvailable at Golden Vision Clinic

  • 7 omega-3 eggs
  • 2 Tbsp water
  • 3 Tbsp fresh parsley, minced
  • 3 scallions, finely minced
  • ¼ tsp sea salt
  • ¼ tsp black pepper
  • 1 orange bell pepper, diced
  • 7 spears asparagus, diced
  • 1 garlic clove, finely minced
  • 1 Tbsp extra virgin olive oil
  • 1 Roma tomato, diced
  • ½ cup freshly grated Romano or Parmesan cheese
  • 10-inch nonstick oven-safe skillet
  1. In a mixing bowl, whisk together eggs, water, parsley, scallions, salt and pepper. Set aside. Pre-heat oven to 375°F.
  2. Preheat an oven safe sauté pan to medium. Sauté pepper, asparagus, and garlic in olive oil until softened, 2-3 minutes
  3. Reduce the heat to medium-low and pour egg mixture into the pan. Gently stir eggs occasionally, tilting the pan to allow the uncooked eggs to run toward the edges until the eggs begin to set.
  4. Decorate with tomatoes and sprinkle with cheese. Bake until puffed and golden, approximately 10-12 minutes.
  5. Slice frittata into 6 wedges. Garnish with additional parsley, if desired.
Lutein + Zeaxanthin ● 513mcg
Omega-3 ● 305mg
Vitamin B12 ● 16%DV