National Nutrition Month - GO GREEN!

Green fruits and vegetables get their color from the plant pigment called chlorophyll! Chlorophyll may help reduce the risk of cataracts and age-related macular degeneration which leads to blindness, in combination with lutein. Lutein can be found in spinach, dark leafy greens, green peppers, peas, cucumber, and celery.

Not only will you get lutein from eating your greens, but also a certain vitamin B known as FOLATE!  Folate helps reduce the risk of birth defects!

Other great green produce includes: green apples, artichokes, asparagus, avocados, green beans, broccoli, Brussels sprouts, green cabbage, honeydew melon, kiwi, lettuce, limes, peas, zucchini

In the spirit of National Nutrition Month,  I added COLOR to our meal last nigth by incorporating spinach!  I made a Basil-Potato Frittata (recipe can be found on which included eggs, cheese, basil, and potatoes but NO VEGGIES!  The problem was easy to solve. While sautéing the onion, I threw in 2 large handfuls of spinach and added both items to the mixture!  It did not alter the taste, but did increase the amount of vitamins and minerals we consumed!!  I recommend giving this recipe a try and be creative…. Add your own vegetable combination and let the NutriFocus family know about it!!

Blog Pictures 006
Blog Pictures 006

Basil-Potato Frittata

2 cups diced baking potato (about 1 large) Vegetable cooking spray 1/2 cup thinly sliced onion, separated into rings 1/4 cup (1/2 ounce) finely grated fresh Parmesan cheese, divided 1 tablespoon chopped fresh basil 2 tablespoons water 1/2 teaspoon salt 1/2 teaspoon hot sauce 4 egg whites, lightly beaten 3 eggs, lightly beaten 1 tablespoon balsamic vinegar

Place the diced potato in a medium saucepan; cover with water, and bring to a boil. Cook 7 minutes or until tender. Drain and let cool.

Coat a large nonstick skillet with cooking spray; place over medium heat until hot. Add onion; sauté 6 minutes or until tender. Remove from heat, and set aside.

Combine 3 tablespoons of cheese, basil, and the next 5 ingredients (basil through eggs) in a medium bowl; stir in potato and onion. Wipe skillet with paper towels, and recoat with cooking spray. Place skillet over medium heat until hot. Add egg mixture, and cook 6 minutes or until almost set.

Wrap handle of skillet with foil, and broil 1 1/2 minutes. Top with remaining cheese, and broil for 30 seconds or until cheese melts. Drizzle vinegar over the frittata, and cut into 4 wedges. Serve warm.