Low FODMAP Frittata
A delicious and light frittata, perfect for a Sunday brunch.
Servings: 2 Servings
Calories: 310kcal
Cost: $
Ingredients
- 75 Grams Baby Roma Tomatoes
- 25 Grams Red Pepper
- 45 Grams Yellow Pepper
- 80 Grams Zucchini
- 10 Grams Spinach
- 40 Grams Serrano Ham 3 slices
- 40 Grams Feta
- 4 Eggs
- 1 tsp Oil
- Salt and Pepper to taste
- 1 pinch Fresh or Dried Basil
Instructions
- Start by cutting up the Red & Yellow Pepper, Tomato and Zucchini into 1,5 cm chunks. Cut the feta into 1cm cubes and slice the Serrano Ham into smaller bits.
- Heat 1 teaspoon of oil in a frying pan over medium heat. Add the vegetables and fry for 3 minutes, season to taste with salt and pepper. Then add the Serrano Ham and fry an additional 2 minutes.
- Turn the oven onto grill setting and pre-heat. Crack 4 eggs into a bowl or a mug and whisk until well combined.
- Pour the whisked eggs over the vegetables and reduce the heat to medium low. Fry for another 3 minutes or until the egg is starting to settle around the edges.
- Before the frittata sets on top, take some spinach leaves and cubes of feta cheese and gently push them down into the half set egg mixture. Crack some fresh black pepper and sprinkle some basil over the Frittata
- Put under the grill and cook until the egg has set and has turned a nice golden brown. Make sure to not leave it unattended as it could easily burn very quickly.