Low FODMAP Breakfast Fritatta Recipe
Fritatta is a great way to use up the last scraps and bits of fresh produce, herbs and cheese at the end of the week. I use whatever I have around that would be tasty with eggs.
LOW FODMAP FRITATTA RECIPE
MAKES: 4 servings
PREP TIME: 15 minutes
COOKING TIME: 18 minutes
INGREDIENTS
- 8 large eggs
- 1/3 cup heavy cream
- 1/2 bell pepper, chopped
- 5 chives or garlic chives, chopped
- 1/2 cup cherry tomatoes, halved
- 1/2 cup grated cheese
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 3 fresh basil leaves, chopped
- Non-stick cooking spray
INSTRUCTIONS:
1/ Preheat oven to 350 degrees. Heat a large skillet over medium-low heat.
2/ When skillet is heated through, spray generously with cooking spray. Add chives and bell pepper. Sauté until softened, 4-5 minutes.
3/ While the veggies cook: In a large mixing bowl, whisk the eggs, cream, salt and peppers until combined.
4/ When the veggies are softened, remove from heat. Pour the egg mixture over the veggies in the skillet. Scatter the tomato halves evenly among the eggs. Sprinkle the grated cheese and basil atop the egg mixture.
5/ Bake until eggs are fully cooked (and no longer jiggy), 15 - 18 minutes.