Low FODMAP Salmon & Dill Frittata

Total time40 min

Prep time15 min

Cook time22 min

4.7

(10)

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Ingredients

4 servings

8 large eggs
¼ cup water
½ tsp fine sea salt
¼ tsp black pepper
2 tbsp olive oil
3 scallions, green tops only, thinly sliced
Ingredient note
The green parts of scallions are low in FODMAPs. Avoid the white bulb which is higher in FODMAPs.
2 cups baby spinach, roughly chopped
Ingredient note
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.
6 oz cooked salmon, flaked into bite-sized pieces
3 tbsp fresh dill, roughly chopped
3 oz fresh mozzarella, torn into small pieces

For serving

1 tbsp fresh dill sprigs, for serving (optional)

Instructions

1
Position an oven rack in the upper-middle position and preheat the broiler to high. In a mixing bowl, whisk together the eggs, water, salt, and black pepper until the yolks and whites are fully combined and the mixture is uniform in color, about 30 seconds.
2
Heat the olive oil in a 10-inch oven-safe skillet over medium heat until shimmering. Add the scallion greens and cook, stirring, until softened and bright green, about 1–2 minutes.

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