Senior Services' dietitian provides a recipe for vegetable frittata.
This month, celebrate National Nutrition Month and “Go Further with Food.” Have a tasty plan for leftovers. Leftover cut-up vegetables can be added to soups, salads, casseroles, pasta and rice dishes, omelets, and egg dishes, or they make a great, healthy snack. You may want to add leftover cut fruit to yogurt to make a parfait, mix all together to make a fruit salad, or add to a green salad. Get creative with leftover protein too: Make it part of pasta or rice dishes, egg dishes, casseroles, or soups.