This frittata comes together fast under the broiler, with whisked eggs poured over a skillet of just-softened red bell pepper and wilted baby spinach. Scallion greens add a mild, oniony brightness without any harsh bite, and a scatter of shredded cheddar melts into golden, slightly crisped edges by the time it comes out of the oven. The center stays custardy and tender while the top gets that beautiful broiler-kissed color, and a shower of fresh parsley at the end keeps things looking sharp. It's a one-skillet meal that goes from stovetop to table in under twenty minutes, sliced into wedges for breakfast, lunch, or a light dinner. This is a solid pick for a low FODMAP kitchen, giving you a protein-packed dish built on ingredients you can feel good about serving.
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A 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.
A serving of up to about 2 1/2 cups of baby spinach is low in FODMAPs. This recipe contains only about 1/2 cup per serving, making it likely Low FODMAP. If you prefer to always avoid baby spinach, please tap it and change its rating to Red.
The green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
Position an oven rack in the upper-middle position and preheat the broiler to high.
Crack the eggs into a mixing bowl, add the milk, salt, and pepper, and whisk until the yolks and whites are fully combined and the mixture is uniform in color, about 30 seconds. Set aside.
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