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For the frittata

2 tbsp olive oil

1 tbsp chopped chives

150g baby leaf spinach

½ red pepper from a jar, cut into strips

55g/2oz black olives, chopped

4 free-range eggs, beaten

salt and freshly ground black pepper

For the dressing

2 red peppers from a jar

1 tbsp black olives

2 tbsp capers, drained

3 tbsp olive oil

1 tbsp white wine vinegar

½ lemon, juice only

2 tbsp chopped fresh parsley


Preheat the grill to medium. For the frittata, heat the olive oil in an ovenproof frying pan and add the spinach, cook until slightly wilted.

Pour the beaten egg into the pan along with the olives, chives  and red pepper and season, to taste, with salt and freshly ground black pepper.

Continue to cook for 2-3 minutes, or until the egg is almost set, then place under the grill for 2-3 minutes to finish cooking.

For the dressing, place all of the ingredients into a food processor and blend until smooth.

Turn the frittata out onto a serving plate and cut into wedges. Drizzle with some of the dressing.

Recipe adapted from: Good Food

*We recommend the help  of a registered dietician
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Recipes Recipes Recipes Low FODMAP and Gluten Free Recipe - Vegetable fritatta  --  (update)