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.
Try using your leftovers to make a delicious, vegetable-packed, high protein frittata, an Italian egg dish similar to an omelet. Check out the recipe below and a clip of us preparing it on The Hampton Roads Show here.
½ cup chopped tomatoes
1 large handful fresh or frozen chopped spinach
2 Tbsp feta cheese
Pepper, to taste
Italian Seasoning, to taste
Olive oil to grease pan
1. Use a 9-inch iron skillet or other oven-safe skillet. Add olive oil to cover pan to prevent sticking. Heat pan to medium.
2. Add chopped vegetables and sauté briefly to warm (1-2 minutes.)
3. Whisk eggs and add pepper and Italian Seasoning to taste.
4. Pour eggs over vegetables. Sprinkle cheese on top. Allow egg to set on bottom of pan and somewhat on top, about 3-4 minutes.
5. Put pan in oven under broiler and allow to cook until egg completely cooked to desired doneness, about 3-4 minutes.
6. Remove from pan using spatula and enjoy!
* Any leftover vegetables will work, from roasted potatoes to cooked green beans. Frozen vegetables work well, too. Use whatever cheese you have on hand, or none at all.
* Tastes great right away while hot or can be refrigerated and sliced to eat later. Makes a great meal or snack.