Wondering what to have for lunch? A frittata is a great option because not only can you eat it warm, it slices very well and can be eaten cold with a fresh green salad or even used as a sandwich filling. Very versatile and tasty for a lunch option and what’s more it is low fodmap.
Ingredients
4 eggs
handful of Kale
2-3 sprigs of thyme and a few rosemary leaves (you can also use dried)
1 oz of grated Parmesan
1 tablespoon of pine nuts
Salt & pepper to taste
Spray oil
Method
Boil the kale till a little soft and leave to cool then chop well.
Chop the herbs, grate the Parmesan.
Crack the eggs in a bowl and mix, season and split into two.
Add the kale and herbs to one bowl mix well.
Spay a little oil into a frying pan and add the egg and kale mix, flatten with w fork and cook for 1-2 minutes
Add the second half of eggs to the pan. Cook for 2 to 3 minutes.
Place the pan under a grill to continue cooking and when the eggs are risen and fluffy sprinkle on the cheese and pine nuts.
Grill until the cheese is melted and the pine nuts are toasted.
Serve – serves 2-3 people.
Clinical Alimentary 
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