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Optometric Management

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SOCIAL: EYE RECIPE

EYE RECIPE

Optometric Management April 1, 2016
SOCIAL

  EYE RECIPE

EYE RECIPE

BREAKFAST QUICHE (GLUTEN FREE AND VEGETARIAN)

GUEST COLUMNIST Stephanie Woo, O.D., F.A.A.O.., of Lake Havasu City, Ariz., provides this month’s recipe that you can make yourself and/or give to patients. Enjoy!

Eye Health Benefit:

Sweet potatoes contain Vitamin A, an important antioxidant and a carotenoid. Carotenoids are converted into retinol. Vitamin A keeps the cornea, conjunctiva and retina healthy, and it can play a role in decreasing the risk of AMD.

INGREDIENTS

    • 2 medium sweet potatoes

    • 5 oz bag of baby spinach

    • 1/2 bunch of kale (remove stems and roughly chop the leaves)

    • 1/2 cup almond milk

    • 1/2 tsp salt

    • 1/4 tsp pepper

    • 6 large eggs

    • 1.5 oz feta cheese crumbles

DIRECTIONS

    1. Pre-heat oven to 350°.

    2. Peel and slice sweet potatoes into thin rounds (you can use a mandoline).

    3. Coat a pie dish with non-stick spray or olive oil.

    4. Layer the sweet potatoes to form a “crust” around the bottom and sides of the pie dish.

    5. Spray the top of potatoes with non-stick spray.

    6. Bake for 20 mins.

    7. While the crust is baking, wilt the spinach and kale over medium heat and 1/4 cup water in a nonstick pan (about 5-7 mins.).

    8. In a medium bowl, combine almond milk, salt, pepper and eggs. Whisk until smooth.

    9. In the baked pie crust, add the spinach/kale mix and then pour the egg mix on top. Sprinkle with feta.

    10. Bake at 375° for 35 mins.

    11. Let cool 5 minutes; then cut into pieces, and enjoy! OM

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