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Low FODMAP Frittata with Bacon, Bell Pepper, and Spinach

Low FODMAP Frittata with Bacon, Bell Pepper and Spinach


  • Author: Em Schwartz, MS, RDN
  • Total Time: 20 minutes
  • Yield: 4 1x

Description

This Low FODMAP Frittata with Bacon, Bell Pepper, and Spinach is not only FODMAP-friendly, but it’s also really easy to make, looks pretty, and tastes great. It’s perfect for breakfast, brunch, or even an easy weeknight meal.


Ingredients

Scale
  • 4 slices uncooked bacon
  • 2 tablespoons unsalted butter
  • 1 red bell pepper, diced
  • 1 cup spinach, finely chopped
  • 10 large eggs, beaten
  • 2 tablespoons minced chives, optional

Instructions

  1. Preheat broiler.
  2. In a cast-iron or other oven-safe skillet, cook bacon until crispy. Once cooked, remove bacon and dice. Set aside.
  3. In the now empty skillet, melt butter. Add bell pepper and cook until fork-tender. Stir in spinach and cook until wilted. Return the cooked bacon to the skillet. Stir to mix.
  4. Add optional chives to the beaten eggs. Pour eggs over the veggie and bacon mixture. Stir to mix.
  5. Cook for 4 minutes over medium to medium-high heat, gently scraping the bottom occasionally with a silicone (or other heat-resistant) spatula. Then, place skillet under the preheated broiler and continue to cook until done, about 5 minutes. Remove skillet and allow to cool slightly.
  6. Slice, and serve frittata warm.
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes
  • Category: Breakfast
  • Method: Stove
  • Cuisine: American

Keywords: low FODMAP breakfast, holiday, brunch, eggs