Low-FODMAP Spinach, Tomato & Feta Frittata
Easy Low-FODMAP frittata with spinach, cherry tomatoes, feta, chives, eggs and lactose-free milk.
🍽 4 servings
⏱ Prep: 10 min
🔥 Cook: 25 min
⏰ Total: 35 min
📊 Easy
Low-FODMAPVegetarianNut-FreeGluten-Free
Ingredients
- 8 large Large eggs
- 1/2 cup cup Lactose-free milk
- 1 packed cup cup Baby spinach, approximately 35–40 g
- 12 cherry tomato Cherry tomatoes, approximately 180 g total, halved
- 3 oz oz Feta, crumbled
- 2 tbsp tbsp Finely chopped fresh chives
- 1 tbsp tbsp Olive oil
- 1/2 tsp tsp Dried oregano
- 1/2 tsp tsp Kosher salt
- 1/4 tsp tsp Black pepper
Instructions
- Heat the oven to 375°F / 190°C.
- Whisk the eggs, lactose-free milk, oregano, salt and pepper.
- Heat olive oil in a 10-inch oven-safe skillet. Add the spinach and cook for 30–60 seconds until just wilted.
- Arrange the tomatoes throughout the pan. Pour in the egg mixture. Scatter the feta and chives over the top.
- Cook on the stovetop over low-medium heat for approximately 3 minutes until the edges begin setting.
- Transfer the skillet to the oven. Bake for 15–20 minutes until the center is just set.
- Rest for 5 minutes. Cut into 4 portions.
Nutrition
290 cal/serving
20g protein
8g carbs
20g fat
Chef's Notes
Serving basis: 1/4 frittata. PORTION NOTE: Keep tomato and feta quantities tied to the listed four-serving yield during Low-FODMAP review. Low-FODMAP critical items: Use lactose-free milk. Use actual chives, not onion bulb. No garlic. STORAGE: Refrigerate within 2 hours. Use within 3 days. Reheat to 165°F.