4 sprigs thyme

salt and pepper

6 tbsp olive oil

1 large zucchini, grated

5 free-range eggs

30g/1oz parmesan cheese, or similar vegetarian hard cheese, grated


Make a herb seasoning by finely chopping the thyme leaves and mixing them with a little salt and pepper.

Warm a pan with some oil and gently sweat the zucchini and cook gently for 3-4 minutes.

Add the thyme and seasoning and pull the pan off the heat and allow to cool slightly.

Break the eggs into a bowl and beat well, add the warm ingredients from the pan, and fold together.

Return the pan to the heat and tip in the contents of the bowl.

Stir with a spatula for a couple of minutes until the frittata begins to set. Cook on the lowest heat until just firm.

Turn out, scatter with parmesan and serve with a tomato and mixed leaf salad.

Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Zucchini frittata
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