Fody's Potato, Red Pepper & Spinach Low FODMAP Frittata

A frittata sounds fancy but is simply well seasoned-eggs cooked in a pan, in this case with waxy potatoes, red peppers, spinach and goat cheese. Our low FODMAP recipe is easy to make and quite versatile: try this dish for a hearty low FODMAP  breakfast, brunch, light lunch or even dinner. You will note that in addition to sautéing the vegetables in Fody Low FODMAP Shallot-Infused Oil, I have used Fody Steak Seasoning. It’s combination of salt, black and red pepper, dill and coriander enlivens the frittata beautifully. Don’t reserve it just for steak. All you vegetarians out there should give it a try!

Bring a large pot of salted water to a boil, add potatoes, adjust heat and simmer until tender when pierced with a knife, about 15 minutes. Drain and cool, then slice crosswise into ½-inch (12 mm) discs.

Adjust rack about 4-inches (10 cm) from broiler and preheat broiler to high.

Heat a large, 12-inch (30.5 cm) nonstick skillet or a cast-iron skillet over medium heat. Add oil and when it is shimmering, add the scallions and red pepper strips and sauté for a minute or two until softened. Add the spinach and sauté until wilted, stirring everything together well. Stir in the sliced potatoes and goat cheese and stir around gently until combined and butter is melted and cheese is incorporated. Season to taste with Fody Steak Seasoning at this point. Add the well-beaten eggs and stir until everything is evenly combined.

Cook over low-medium heat for about 6 to 8 minutes or until the bottom is golden, then transfer to broiler for a minute or two until all of the egg is set and the top is browned as well. Serve immediately cut into wedges.