Eating for Eye Health at the North Notts Food Festival
This weekend, the streets of Worksop will be full of flavour, fun, and food – and we can’t wait to see what delicacies are on offer!
At Gilbert Opticians, we’re passionate about eye health in every sense – from advanced eye examinations to helping you understand how diet plays a vital role in protecting your vision.
The Eye-Health Superstars
Here are just a few of the foods you’ll want to look out for (or pick up later from your local greengrocer!):
Carrots and Sweet Potatoes – Rich in beta-carotene, which your body turns into vitamin A, essential for night vision.
Leafy Greens – Spinach, kale, and broccoli are packed with lutein and zeaxanthin – antioxidants that help filter harmful light and protect the retina.
Berries – Blueberries, blackberries, and raspberries are full of vitamin C and help reduce the risk of age-related eye conditions.
Oily Fish – Salmon and mackerel are rich in omega-3 fatty acids that help maintain a healthy retina and reduce dry eye symptoms.
Try This: Easy Eye-Healthy Frittata Recipe
We’ve shared a tasty and simple recipe below – perfect for brunch or a light dinner. Full of eye-loving nutrients, it’s a great way to care for your eyes from the inside out.
Enjoy the festival – and don’t forget to look after your eyes while you’re enjoying everything on your plate!
👩🍳Eye-Healthy Spinach, Sweet Potato & Salmon Frittata
Serves: 4
Prep Time: 10 mins
Cook Time: 25 mins
Ingredients:
1 medium sweet potato, peeled and diced
6 free-range eggs
2 handfuls of fresh spinach
1 small red onion, finely chopped
150g cooked salmon (tinned or flaked fresh)
50g grated cheddar or crumbled feta (optional)
1 tbsp olive oil
Salt and pepper to taste
A pinch of paprika or dill (optional)
Method:
Preheat oven to 180°C (fan).
Boil or steam the sweet potato for about 5–7 minutes until just tender.
In a frying pan, heat the olive oil and gently sauté the red onion for 2–3 minutes.
Add the spinach and stir until wilted. Stir in the sweet potato and flaked salmon.
Beat the eggs in a bowl, season with salt, pepper, and a little dill or paprika. Pour over the veg and salmon in the pan.
Cook on the hob for 5 minutes until the edges begin to set.
Sprinkle with cheese if using, then transfer to the oven for 10–12 minutes until the centre is set and golden.
Cool slightly, slice, and serve with a fresh side salad or steamed green veg.
This frittata is a powerhouse of omega-3 fatty acids, lutein, vitamin A, and antioxidants – great for supporting macular health, tear production, and retinal protection.