Light yet filling, these frittatas make an excellent breakfast or brunch, and they’re great for dinner, too. They’re already a breeze to make, but to make life even easier, you can use thawed frozen hash browns in place of the shredded potatoes (just be sure to check the ingredients list for FODMAPs). Serve them at breakfast with Mom’s Best Biscuits on page 76, or try them as an evening meal with a tossed salad.
YIELD: 4 SERVINGS
LOW FODMAP POTATO FRITTATA Recipe
- 6 LARGE EGGS
- ¼ CUP (60 ML) LACTOSE-FREE OR NONDAIRY MILK
- ¾ TEASPOON KOSHER SALT
- ½ TEASPOON FRESHLY GROUND BLACK PEPPER
- 1 TABLESPOON (15 ML) OLIVE OIL
- 2 CUPS (220 G) SHREDDED POTATOES
LOW FODMAP POTATO FRITTATA, Steps
- Preheat the oven to 350°F (180°C, or gas mark 4). In a large bowl, whisk together the eggs, milk, kosher salt, black pepper, and any add-in ingredients (see below).
- Heat the olive oil in a 10-inch (25.5 cm) ovenproof skillet (cast iron or nonstick works best) over medium-high heat.
- Add the shredded potatoes and sauté until browned, about 8 to 10 minutes. Remove from the heat and pour the egg mixture evenly over the potatoes.
- Place the skillet in the oven and bake for 20 to 25 minutes until puffed up and very lightly browned.
- Cut into wedges and serve. Store leftovers in the refrigerator for up to 2 days.
PESTO POTATO FRITTATA
To the egg mixture, stir in ¼ cup (60 ml) Spinach Basil Pesto and ½ cup (50 g) grated Parmesan cheese.
SPINACH AND SWISS POTATO FRITTATA
To the egg mixture, stir in 2 cups (60 g) fresh baby
spinach, chopped; 4 scallions, sliced (green part
only), and ½ cup (55 g) shredded Swiss cheese.