Ingredients


2 tbsp olive oil

400g leftover cooked new potatoes, sliced

4 eggs, beaten

1 tbsp chopped chives

1 large carrot grated

1 bunch dill, roughly chopped

25g lactose free cheddar, grated












Method


In a small non-stick frying pan, heat oil over a medium heat.

Add potatoes, then fry until beginning to crisp, about 8 mins.

In a bowl, whisk together eggs, grated carrot, chives, dill and some seasoning. Heat the grill.

Tip the eggs into frying pan, mix quickly, lower the heat, then sprinkle over lactose free cheese.

After about 8 mins, once the top side has almost set, pop under the grill for 2-3 mins or until firm and golden.

Slide out of the pan. Eat straight away with mayo or ketchup or cool quickly and chill.


Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Potato, carrot, chive  & cheese frittata
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