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Rosemary and Veggie Frittata

  • rosemary and veggie frittata


    • 7 whole eggs
    • 2 cups chopped spinach
    • 1 large russet potato, peeled and sliced
    • 1 cup chopped red bell pepper
    • 1 cup sliced white onion
    • 2 teaspoons dried rosemary
    • 2 teaspoons minced garlic
    • 4 ounces reduced fat feta, crumbled
    • 1/2 teaspoon black pepper
    • 1 tablespoon olive oil, divided


    1. Sauté potato, onion, bell pepper, and rosemary over medium heat for 10 minutes with less than 1/2 tablespoon oil.
    2. Stir in spinach and garlic for 1 minute. Remove from heat.
    3. Beat eggs in large bowl. Add vegetables, black pepper, and feta cheese.
    4. Preheat broiler.
    5. Place cleaned 10” skillet on burner over medium heat. Coat skillet with remaining oil, pour in egg mixture, and cook for 4 minutes.
    6. Move skillet to broiler and broil for 3 minutes.
    7. Slide frittata onto plate and cut into 6 wedges.


    6 servings


    Dana-Farber Brigham Cancer Center

  • Nutrition Tip

    One of the vegetables we use in this recipe is spinach. Spinach is one of the richest sources of lutein, a phytonutrient that helps give spinach its color and helps shield it from the sun's harmful rays. It also helps protect our eyes and other cells from damaging UV light – which can cause macular degeneration. This phytonutrient also helps fight off inherited diseases of the eye such as retinitis pigmentosa, better known as tunnel vision, and cataracts.

    The beauty of this dish is that you can replace any of the vegetables with your favorites. Remember one thing: keep it colorful.

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