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Low FODMAP Diet Baked Frittata Recipe

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The frittata had sweet potato, feta, olives and spinach, which are all favourites of mine. The generous serve was quite yummy with sweet orange bites of potato that were contrasted by the salty cheese and olives

Ingredients

Scale
  • 350g peeled and diced sweet potato (kumara)
  • 40g baby spinach
  • 100g diced feta
  • 50g kalamata olives, halved lengthways
  • 6 eggs
  • 1/3 cup (80ml) milk or cream, lactose free if required
  • salt and pepper
  • 100g baby roma tomatoes, halved

Instructions

  1. Preheat oven to 190°C.  Grease and line the base and two sides of a 20x30cm pan with baking paper.
  2. Steam the sweet potato for 10 minutes or until tender.
  3. Roughly chop or tear the spinach and place into a bowl.
  4. Put the hot sweet potato on top and let the heat wilt the spinach; cool slightly.
  5. Add the feta and olives and gently mix; spread evenly in the prepared pan.
  6. Whisk the eggs and milk or cream with a pinch of salt and pepper until frothy.
  7. Pour over the vegetables in the pan.
  8. Arrange the cherry tomatoes evenly on top.
  9. Bake for 20-25 minutes until the eggs are set and the top has started to turn golden.

Find it online: https://www.fodmaplife.com/low-fodmap-baked-frittata-recipe/

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