Spring vegetable frittata – low fodmap

This frittata can be served as a light lunch with Jersey potatoes and is very pretty!

Ingredients

5 eggs

Half a sliced courgette

3 Pak Choi

30g of Parmesan cheese

Chives

Salt to taste

Spray oil

Method

Wash the vegetables

Trim the base of the pak choi flat and slice it at right angles to the growth direction, about an inch from the base, to form a flower – do this with each base of the three leaves if you wish – I just used one.

Chop the rest of the pak choi finely.

Slice the courgette.

Grate the cheese.

Whisk the eggs together and season and add the cheese and chopped pak choi.

In a pan add spray oil and place the ‘flowers’ and slices of courgette around the pan.

Add the egg mix to the pan.

Cook until well cooked through

Chop over the chives and serve

Serves 3-4 with Jersey potatoes and green salad.

 

 

Published by

Jules_GastroRD

I am a state registered dietitian and advisor to The IBS Network, the UK charity for people with irritable bowel syndrome. My speciality is dietary treatment of gut disorders such as irritable bowel syndrome, crohns disease, ulcerative colitis, coeliac disease, lactose & fructose malabsorption and multiple food intolerances. I have had lots of experience in other areas of dietetics and I wished to start this blog to spread the word about evidence based dietary treatments and dispel much of the quackery that is common with these diseases. All information on this site is of a general nature and is based on UK based treatments and guidelines. Please see your healthcare practitioner should you need more country specific information.

2 thoughts on “Spring vegetable frittata – low fodmap

    1. Hi, my understanding is that it is either Pak Choi or Bok Choi, both names can be used, I just prefer Pak Choi. Another name for a courgette is zucchini, courgette is the UK name. I hope this helps.

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