See Your Physical Therapist from the Comfor t of Your Own Home with a...
FREE Telehealth Screen! Are You in Pain? Let Us Help You! Our new online telehealth platform called Doxy.me allows you to access your provider and receive care in the event you aren’t able to access the clinic! We can use this telehealth tool for screening, follow up appointments, wellness check-ins, exercise progression, and even for initial evaluations and treatments! You will still receive the same impeccable quality of care from the comfort and convenience of your own home or office. CLICK HERE to sign up for a FREE Online Telehealth screen with one of our Doctors of Physical Therapy! (osrphysicaltherapy.com/osr-firststop-assessment) Once we have your account set up, you will be able to log into your patient portal. There are no extra fees to use this platform. You can use it on Mac, PC, and any type of tablet and smartphone.
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DIRECTIONS Preheat oven to 375 degrees F. Coat six 6-ounce ovenproof ramekins with cooking spray and place on a rimmed baking sheet. Finely grind coriander and garlic in a spice grinder or with amortar and pestle. Transfer to a bowl and stir in oregano, nutmeg and Aleppo. Heat oil in a large cast-iron or nonstick skillet over medium-high heat. Add onion, potato, 1/4 teaspoon salt and 1 tablespoon of the spice blend. Cook, stirring occasionally, until browned around the edges, about 7 minutes. Add zucchini, 1/4 teaspoon salt and 1 tablespoon of the spice blend; cook, stirring often, until lightly browned but still firm, 5 to 6 minutes. Add arugula and stir until wilted, about 2 minutes. Meanwhile, whisk eggs in a large bowl until blended. Whisk in cream and the remaining spice blend. Divide the vegetable mixture and half of the feta among the prepared ramekins. Pour in the egg mixture and top with the remaining feta. Bake until the frittatas are just set in the center, about 25 minutes. Source: www.eatingwell.com/recipe/277177/mini-feta-potato-frittatas
Mini Feta & Potato Frittatas
• 1 c diced Yukon Gold potato • ½ tsp kosher salt, divided • 1 medium zucchini, quartered lengthwise and cut into 1/2-inch-thick slices • 3 c baby arugula • 8 large eggs • ½ c heavy cream • ¾ c crumbled feta cheese
INGREDIENTS • 2 ½ tsp coriander seeds • 2 tsp dried minced or sliced garlic • 2 tsp dried oregano • ¾ tsp freshly grated nutmeg • ½ tsp Aleppo pepper • 2 tbsp extra-virgin olive oil • 1 medium yellow onion, chopped
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