Enjoy a gluten-free, satisfying meal with this low-FODMAP veggie frittata. Packed with eggs, veggies, and cheese, this frittata is a nutrient-dense breakfast, lunch, or dinner option that can be customised with your favourite low-FODMAP ingredients. The oven-baking method makes this frittata quick and easy to prepare, and the result is a perfectly cooked, fluffy, and flavourful dish. So, why wait? Try this delicious and nourishing frittata today!
Low FODMAP Veggie Frittata Recipe (GF)
Prep Time: 10 minutes
Cook time: 25 minutes
Serves: 4
Ingredients:
- 1 tbsp olive oil
- 1 cup diced low-FODMAP vegetables (Such as spinach, capsicum, tomato etc – Throw in anything you like, it’s a great way to use up the leftover veg in the frigde!)
- 8 large eggs
- 1/4 cup unsweetened almond milk
- Salt and pepper, to taste
- 1/4 cup grated cheese (either cheddar or mozzarella)
- Fresh herbs (optional, for garnish)
Method:
- 1. Preheat your oven to 400°F (200°C).
- 2. In an oven-safe skillet, heat the olive oil over medium heat. Add the diced low-FODMAP vegetables and cook until tender, about 5-7 minutes.
- 3. In a large bowl, whisk together the eggs, almond milk, salt, and pepper.
- 4. Pour the egg mixture over the cooked vegetables in the skillet. Sprinkle the grated cheese over the top.
- 5. Transfer the skillet to the oven and bake for 15-20 minutes, or until the frittata is set and the cheese is melted.
- 6. Remove the frittata from the oven and let it cool for a few minutes. Slice into four portions and serve warm, garnished with fresh herbs if desired.
