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Low FODMAP and Gluten Free Recipe - Potato, chive, dill & cheese frittata

Ingredients


2 tbsp olive oil

400g leftover cooked new potatoes, sliced

4 eggs, beaten

1 tbsp chives chopped

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, chives, dill and some seasoning. Heat the grill.

Tip the eggs into frying pan, mix quickly, lower the heat, then sprinkle over 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

*We recommend the help  of a registered dietician
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