Low FODMAP Mediterranean Frittata
This Low FODMAP Mediterranean Frittata is light, fluffy and easy to digest. Every bite feels like having a piece of summer in your mouth
Ingredients
- 6 large eggs
- 2 tablespoon lactose-free heavy cream (or sub for a vegan cooking cream)
- 100 g cherry tomatoes (halved)
- 100 g feta cheese (of you are making it dairy-free omit it or use vegan feta cheese)
- ½ bell pepper
- a handful of fresh basil
- a handful of chives
- 1 teaspoon Italian herbs mix
- salt & pepper (according to taste)
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 200C degrees.
- Crack the eggs into a medium mixing bowl. Add the lactose-free heavy cream and the salt and pepper. Then add the chopped basil and chives. Whisk just until the egg yolks and whites are blended. Whisk in all or half of the feta cheese (you can reserve the other half for topping the frittata before baking if desired). Set the mixture aside.
- Warm the olive oil in a 9 inch cast iron skillet. Add the chopped bell pepper and cook for a few minutes or until it starts to soften, then add half of the cherry tomatoes (save the other half for topping the frittata before baking it), and fry for a minute or two. Season with salt, to taste.
- Whisk the eggs once more and pour the mixture over the vegetables. Stir with a spatula briefly to combine and distribute the mixture evenly across the pan. Top the frittata with the reserved cherry tomatoes and sprinkle of the reserved feta cheese.
- Once the outside edge of the frittata turns lighter in color (about 30 seconds to 1 minute), carefully transfer the frittata to the oven. Bake for 10 to 15 minutes (keep an eye on it), until the eggs are puffed and completely cooked.
- Remove the frittata from the oven and place it on a cooling rack to cool. Garnish with herbs, slice with a sharp knife, and serve.
Notes
- if using a larger skillet, double all the ingredient.