Low FODMAP Mediterranean Vegetable Frittata
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4 servings
- 8 large eggs
- 3 tbsp olive oil, divided
- 1 medium zucchini, halved lengthwise and sliced into half-moons (about 1 ½ cups)
Ingredient noteA serving of up to about 1/3 of a medium zucchini (about 1/2 cup) is low in FODMAPs. This recipe contains only about 1/3 of a zucchini per serving, making it likely Low FODMAP. If you prefer to always avoid zucchini, please tap it and change its rating to Red.
- 1 medium red bell pepper, seeded and 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.
- 2 cups baby spinach, loosely packed
Ingredient noteA 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.
- ¼ cup pitted kalamata olives, halved
- 3 oz fresh mozzarella, torn into small pieces
- 2 tbsp fresh basil, thinly sliced
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional)
- ¾ tsp salt
- ¼ tsp black pepper
Instructions
- 1
Preheat the oven to 375°F (190°C). In a large mixing bowl, whisk together the eggs, dried oregano, salt, and black pepper until the yolks and whites are fully combined and the mixture is uniform in color, about 30 seconds. Set aside.
- 2
Heat 2 tbsp of the olive oil in a 10-inch oven-safe skillet over medium-high heat until shimmering. Add the zucchini and red bell pepper and cook, stirring occasionally, until the vegetables are softened and lightly golden at the edges, about 6–7 minutes.
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