Low FODMAP Cilantro-Lime Breakfast Frittata
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Learn more →Ingredients
4 servings
For the egg base
- 8 large eggs
- ¼ cup full-fat coconut milk
- ½ tsp sea salt
- ¼ tsp black pepper
For the vegetables
- 2 tbsp olive oil
- 1 medium red bell pepper, diced
Ingredient noteA serving of up to about 1/3 of a red bell pepper is low in FODMAPs. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low FODMAP. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 1 medium zucchini, diced
Ingredient noteA serving of up to about 1/3 of a zucchini is low in FODMAPs. This recipe contains about 1/4 of a zucchini per serving, which stays within that amount, so it is likely fine for many people. If you prefer to always avoid zucchini, please tap it and change its rating to Red.
- 4 scallions, green tops only, thinly sliced
Ingredient noteThe green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
- 1 jalapeño, seeded and finely diced (optional)
Ingredient noteA serving of up to about 1 jalapeno is low in FODMAPs. This recipe contains only about 1/4 of a jalapeno per serving, making it likely Low FODMAP. If you prefer to always avoid jalapeno, please tap it and change its rating to Red.
- ½ tsp ground cumin
For finishing
- ¼ cup fresh cilantro, roughly chopped
- 1 lime, cut into wedges
Instructions
- 1
Preheat the oven to 375°F (190°C). In a mixing bowl, whisk together the eggs, coconut milk, sea salt, and black pepper until the yolks and whites are fully combined and the mixture is uniform in color, about 1 minute. Set aside.
- 2
Heat the olive oil in a 10-inch oven-safe skillet over medium heat until shimmering. Add the red bell pepper and zucchini and cook, stirring occasionally, until softened and the edges begin to color, about 6–7 minutes.
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