Low FODMAP Roasted Broccoli Herb Frittata
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4 servings
For the roasted broccoli
- 2 cups broccoli florets, cut into small bite-sized pieces
Ingredient noteA serving of up to about 3/4 cup of broccoli florets 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 broccoli florets, please tap it and change its rating to Red.
- 1 tbsp olive oil
- ¼ tsp salt
- ¼ tsp black pepper
For the frittata
- 8 large eggs
- ¼ cup water
- ½ tsp salt
- ¼ tsp black pepper
- 2 tbsp olive oil
- 3 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.
- 2 cloves garlic, minced
Chef's tipSwap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat. - 2 tbsp fresh flat-leaf parsley, finely chopped
- 1 tbsp fresh thyme leaves
- 3 oz fresh mozzarella, torn into small pieces
Instructions
- 1
Preheat the oven to 425°F (220°C). Toss the broccoli florets with 1 tbsp olive oil, 1/4 tsp salt, and 1/4 tsp black pepper on a rimmed baking sheet, spreading them in a single layer.
- 2
Roast the broccoli on the upper rack for 18–20 minutes, until the edges are deeply browned and the stems are tender when pierced with a fork. Remove from the oven and reduce the oven temperature to 375°F (190°C).
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