Serves: 6
Prep: 10 minutes Cook: 1 hour 5 minutesQuick and easy, vegetarian lunch option! Delicious served hot or cold, this healthy frittata is packed full of flavour and can be enjoyed as a snack or as a main meal. Missing an ingredient? Don't panic, frittatas are fail-safe and any low FODMAP vegetable can be substituted or added.
| ingredients |
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2 tsp garlic infused olive oil |
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Japanese pumpkin, grated |
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5 eggs |
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2 egg whites |
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¼ cup gluten-free plain flour |
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½ cup reduced fat ricotta |
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Zucchini, grated, moisture removed |
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2 2½ Tbsp fresh chives, chopped |
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2 2½ Tbsp fresh continental parsley, chopped |
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½ bunch spring onions, green tops only |
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Punnet cherry tomatoes, halved |
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½ cup reduced-fat tasty cheese, grated |
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Balsamic glaze, to serve (check ingredients to ensure contains no high FODMAP ingredients such as honey) |
Preheat oven to 180°C/356°F. Grease and line a 26x16cm (base measurement) slice pan.
Heat oil in a large frying pan. Cook grated pumpkin for 3-4 minutes or until beginning to soften.
Whisk the eggs, egg whites and flour in a large mixing bowl until combined. Stir in ricotta, cooked pumpkin, zucchini, chives, parsley and spring onion tips.
Pour mixture into prepared slice pan. Scatter cherry tomatoes on top of mixture and lightly press down.
Bake for 50 minutes or until lightly golden and cooked through when tested with a skewer.
Sprinkle with grated cheese and bake for a further 10 minutes, or until cheese is melted and golden.
Cut slice into 6 even pieces. Drizzle with balsamic glaze to serve.
| Nutrition Information (per serve) | |
|---|---|
| Energy | 505 Kj / 121 cal |
| Protein | 7.60g |
| Carbohydrates | 7.80g |
| Sugar | 2.70g |
| Total Fat | 6.20g |
| Saturated Fat | 2.70g |
| Fibre | 1.70g |
