3 tbsp olive oil

400g/14oz  pumpkin, seeds removed and cubed

2 bay leaves

1 thyme sprig

1 rosemary sprig

pinch sea salt

120g/4½oz cooking chorizo, cut into small dice

15g/½oz flat-leaf parsley, finely chopped

80g/3oz spinach, chopped

8 free-range eggs, beaten


Preheat the oven to 170C/150C Fan/Gas 3½. Heat the oil a medium sauté pan or frying pan with a lid over a medium heat.

Gently fry the pumpkin, bay leaves, thyme, rosemary and salt for 13–15 minutes. Stir regularly to avoid any colouring.

Add the parsley and spinach and stir for 30 seconds. Remove from the heat, add the eggs and stir until evenly mixed.

Pour the egg mixture into a 20cm/8in non-stick, ovenproof frying pan and place in the oven for 15 minutes, until cooked.

Leave to rest for 5 minutes before turning out on to a board or a large serving dish.

Cut the frittata into 4–6 wedge-shaped slices using a serrated knife and serve warm.

Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background
Recipes Recipes
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon
Low FODMAP Recipe and Gluten Free Recipe - Pumpkin, spinach & rosemary frittata