An easy-to-make frittata packed with flavour from the delicious combination of tomatoes, mozzarella, basil and oregano. Low FODMAP, gluten-free and vegetarian.
Ingredients
8 large
Egg
1 tsp, ground
Basil, dried
1 tsp
Oregano, dried
pinch
Salt
1 dash
Black pepper
3/4 cup chopped
Tomato
(deseeded)
1/2 cup
Spinach
(chopped; packed)
1/4 cup
Green onion
(chopped)
1 cup shredded
Mozzarella cheese
Instructions
Preheat oven to 350 F. Lightly grease a 9-inch pie plate or cast-iron pan.
Whisk together the eggs, basil, oregano, salt and pepper.
Wash and dry the vegetables. Deseed and chop the tomatoes. Chop the spinach and green onion, being careful to only use the green part of the green onion. Shred the mozzarella.
Mix the vegetables and half the mozzarella into the eggs. Pour into the pie plate or pan. Sprinkle the rest of the mozzarella on top.
Bake for 35 minutes, or until eggs are set and no longer runny. Keep leftovers in the fridge for up to 7 days, or freeze in a freezer-safe bag or container.
Notes:
Max FODMAP serving size is half the frittata.
If you want the cheese to be gooey, don’t sprinkle on the cheese before putting the frittata into the oven. Cook the frittata for 20 minutes, then sprinkle on the cheese and put back in the oven for another 15 minutes. The cheese will be gooey and soft instead of brown and crispy.
If you use fresh basil or oregano, wash, dry and chop the herbs, and use 1 tablespoon each instead of 1 teaspoon.
