Fructose Free Frittata with Spinach, Bell Pepper & Feta
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 8 large eggs
- 3 tbsp garlic-infused oil, divided
- 4 scallions, green tops only, thinly sliced
- 1 medium red bell pepper, diced
Ingredient noteA serving of up to about half a cup of red bell pepper is low in fructose. This recipe contains only about 1/4 of a red bell pepper per serving, making it likely Low Fructose. If you prefer to always avoid red bell pepper, please tap it and change its rating to Red.
- 3 cups baby spinach, loosely packed
- ¼ cup lactose-free milk
- ½ cup crumbled feta cheese
- ½ tsp dried oregano
- ¼ tsp salt
- ¼ tsp black pepper
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Position an oven rack in the upper-middle position and preheat the broiler to high. In a large mixing bowl, whisk together the eggs, milk, oregano, salt, and black pepper until the yolks and whites are fully combined and the mixture is uniform in color, about 30 seconds. Stir in half the feta and set aside.
- 2
Heat 2 tbsp of the garlic-infused oil in a 10-inch oven-safe skillet over medium heat until shimmering. Add the diced red bell pepper and cook, stirring occasionally, until softened and the edges begin to color, about 5 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!