Low FODMAP Recipes - Green herb frittatas with tomato salsa -  gluten free Low FODMAP Recipe  Green herb frittatas with tomato salsa

Ingredients


For the frittatas

8 free-range eggs

350ml/12fl oz lactose free double cream

2 tbsp each of parsley and chives

110g/4oz parmesan, grated

flaked sea salt and freshly ground black pepper

For the salsa

5 ripe plum tomatoes, seeded and roughly chopped

2 tsp tomato paste

1 tbsp chopped flat-leaf fresh parsley

1 tbsp fresh basil, roughly torn

1 tbsp lime juice

3 tbsp extra virgin olive oil

flaked sea salt and freshly ground black pepper




Method


Make the frittatas. Preheat the oven to 180C/350F/Gas 4.

Whisk the eggs with the lactose free cream and plenty of salt and freshly ground black pepper. Add the herbs, parmesan, and then mix again.

Grease a bun tin with lactose free butter and pour in the mixture. Do not overfill the tray, as the egg mixture will soufflé slightly.

Cook for 20-25 minutes when the frittatas should be firm.

Cool the frittatas on a cooling rack whilst cooking the remaining batches.

Make the salsa. Place all the ingredients into a mixing bowl, season well and mix thoroughly to combine.

Serve the frittatas with the chunky tomato salsa.


Recipe adapted from: Good Food

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