This Low FODMAP Vegetable Frittata is the perfect BLD meal (great for Breakfast, Lunch, or Dinner!). Gluten free, dairy free, vegetarian and low FODMAP.
2 tablespoons extra virgin olive oil
½ cup unsweetened almond milk (can use your favorite milk here)
1 bell pepper, diced
2 small zucchini, diced
¼ cup green onion tops, diced
1 teaspoon sea salt
1 teaspoon smoked paprika
¼ teaspoon black pepper
More sliced green onion for garnish
Preheat the oven to 350 degrees Fahrenheit.
Heat olive oil in a medium-large oven safe skillet over medium heat. Add the bell pepper and zucchini. Sautee until soft, about 5 minutes.
Add the green onion, salt, smoked paprika, and black pepper.
In a large bowl, whisk the eggs with the almond milk (or milk of your choice). Pour the egg mixture into the hot pan with vegetables and allow this to cook for about 3-5 minutes, or until the sides are firm.
Place the pan in the oven and bake for 20 minutes, or until the entire dish is set.
Garnish with green onion and serve.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: breakfast
- Method: stove top
- Cuisine: american
- Serving Size: 1 piece
- Calories: 159.3
- Sugar: 2.5 g
- Sodium: 399.5 mg
- Fat: 11.7 g
- Saturated Fat: 3 g
- Carbohydrates: 3.2 g
- Fiber: .8 g
- Protein: 10.1 g
Keywords: frittata, healthy, healthy frittata, low fodmap, breakfast, gluten free, vegetarian, dairy free
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