Ingredients


For the frittatas

2 tsp rapeseed oil, plus a drizzle for the salad (optional)

1 tsp chopped chives

25g baby spinach

3 large eggs

⅓ pack dill, stalks removed, fronds chopped

2 tbsp lactose free cream

50g feta, crumbled

1 tbsp garlic infused oil

For the salad

2 tsp balsamic vinegar

2 tsp tahini

2 celery sticks, sliced

2 carrots, peeled into ribbons

2 romaine lettuce leaves, torn into pieces

6 pitted black kalamata olives, rinsed and halved





Method


Heat oven to 220C/200C fan/gas 7 with a muffin tin inside.

Heat the oil in a frying pan and stir in the spinach and cook for 1 min until wilted down, then set aside to cool slightly.

Beat the eggs, dill, lactose free cream and feta together in a jug with black pepper and the garlic infused oil.

Add the chives and spinach, and stir well. Take the muffin tin out of the oven and drop in four muffin cases, add the egg mixture and bake for 15-18 mins until set and golden.

Meanwhile, mix the balsamic vinegar with the tahini and 1-2 tbsp water in a bowl to make a dressing, then toss with the vegetables and olives.

Pile onto plates, carefully remove the paper cases from the frittatas and serve.


Recipe adapted from: Good Food

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