For the frittata

6 free-range eggs

2 tbsp lactose free milk

60g/2¼oz smoked salmon trimmings

1 tbsp oil

1 handful baby spinach leaves

1 tbsp chives

salt and freshly ground black pepper


Preheat the oven to 200C/Fan 180C/Gas 6. Meanwhile, crack the eggs into a bowl, add the lactose free milk, chives and a pinch of salt and pepper, then whisk. Stir in the smoked salmon.

Heat half the oil in an large ovenproof frying pan over a medium-high heat. Add the spinach and gently wilt for a minute.

Add the remaining oil, shake the pan to evenly distribute the greens, and turn the heat up to high. Pour in the egg mixture and cook for 1 minute.

Reduce the heat to medium and fry for 2-3 minutes, or until the base is cooked and golden.

Bake the frittata for 10-12 minutes, or until the top is bubbled up and the frittata is fairly firm. Leave to cool.

Slide the frittata onto a plate, cut it into slices and serve.

Recipe adapted from: Good Food

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Low FODMAP Recipe - Smoked salmon frittata