Potatoes, blue cheese and spinach frittata is one of my favourite ones.
Frittatas are so versatile. Also, you can add whatever ingredients you like to the egg base (respecting low FODMAP quantities if required).
Serve the frittata warm or cold for breakfast or at lunch time with a green salad.
Tips
- If you don’t like the strong flavor of blue cheese, use another hard cheese
- If you’re ok with mannitol, go for only sweet potatoes (it’s even better!)
Potatoes, blue cheese and spinach frittata ingredients
4 servings
- 1 sweet potato
- 1 potato
- 2 cups baby spinach leaves and/or kale
- 100 g blue cheese
- 8 eggs
- Handful fresh herbs of your choice: parsley, chive..
- Chili flakes
- Green salad to serve with
Cut the potatoes into cubes. Cook them in a pan with a little bit of water. Once they absorb water, let them on medium heat until golden brown. Add the spinach.
Beat the egg and whisk lighlty with blue cheese (or other grated hard cheese), fresh herbs and chili if tolerated. Pour over the potatoes/spinach mix. Cook on low heat until firm.
Serve with a green salad and gluten-free bread.
As said below, frittatas are versatile. Choose ingredients according to the season. Enjoy capsicum, eggplant, tomatoes, zucchini and basil in summer. During winter go for broccoli head (65 g/ LF portion), carrots and pumpkin.
I like adding dried tomatoes (8 g/ LF portion), canned artichoke heart (75 g/ LF portion) or mushrooms if you ok with mannitol.
Looking for more recipes ? Check out my low FODMAP ebook meal plan!
This book is all you need to know about the low FODMAP diet. It starts by explaining what are the FODMAPs, where do we find them and why they can be problematic.
I give you my best tips for getting ready and implementing the low FODMAP diet. I explain how to build a delicious low FODMAP plate and easy swaps you can make.
This book also provides a two-week low FODMAP menu with the recipe. Recipes are tested, approved and illustrated.
The FODMAP foods content is detailed in tables.
Here for more information.