LOW FODMAP MINI FRITATTA

Prep time:  15 mins
Cook time:  15 mins
Serves: 4
 
A quick, tasty low FODMAP breakfast or lunch that won’t dissapoint. Make ahead for days when you don’t have time for food prep.
 
INGREDIENTS

• 8 eggs
• A handful of parmesan cheese (if tolerated)
• A pinch of salt and pepper
• Butter or coconut oil to grease the muffin tin

 

• My favorite fillings...
  • Roasted red pepper, diced with a few chopped basil leaves
  • Cooked bacon or sausage pieces with finely chopped fresh oregano
  • Spinach, roughly chopped with finely sliced chives and a pinch of nutmeg
  • Any other combo that you can think of...

 
INSTRUCTIONS

• Preheat the oven to 180 degrees C and grease a non stick 12 hole muffin tin with butter (or alternatively cut squares of baking parchment to line the tins)
• Whisk the eggs, salt, pepper and most of the parmesan together in a jug and set aside
• Prepare your chosen fillings as above and half fill each hole of the muffin tin with your choice of filling
• Carefully pour the egg and parmesan mix into each hole until ¾ full and sprinkle each with a little extra parmesan
• Cook in the oven for 15 minutes and allow to cool lightly in the muffin tin before serving

---