Spring vegetable frittata – low fodmap

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


5 eggs

Half a sliced courgette

3 Pak Choi

30g of Parmesan cheese


Salt to taste

Spray oil


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.



Kale and herb frittata with a cheese and pine nut topping – low fodmap

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.


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


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.

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