Sweet Potato & Feta Frittata (Low FODMAP – LF)

 Sweet Potato & Feta Frittata (Low FODMAP – LF)

(Serves 2-3)

 

  • Ingredients

  • 1 tbsp coconut oil or olive oil

  • Few springs of rosemary, leaves only

  • 200g sweet potato and squash

  • 6 large eggs

  • 30ml milk (oat)

  • 75g of baby spinach

  • 30g feta, crumbled – optional

  • 1-2 tbsp pumpkin seeds, optional

  • Pinch salt and black pepper

 

Method

  1. Preheat your oven to 200°C, 400F, Gas Mark 6.

  2. Roast the sweet potato and squash, with the oil and rosemary for 25 mins, catching before they brown

  3. Beat the eggs with the milk, season and set aside

  4. Heat oil in the pan on a medium heat and add the egg mixture along with the roasted vegetables.

  5. Add in the spinach and crumbled feta, ensuring the egg mixture covers

  6. Leave to cook until the egg mixture begins to set – you will see this happening a little around the edge after a few minutes.

  7. Transfer the pan to the oven to cook for 10 minutes.

  8. Remove the frittata from the oven and leave it to cool for a few minutes before turning it out on to a chopping board and cutting into slices. Season, add the seeds and enjoy!