Sensational Low-FODMAP Bacon, Spinach & Basil Frittata Recipe; Gluten-free

Low-FODMAP frittata is one of the most perfect meals.  You can enjoy this for breakfast, lunch, supper or anytime between!  A frittata is a wonderful way to use up your low-FODMAP leftovers in style.  Try my combination or use your own favorites and delight your taste buds with this easy, versatile low-FODMAP frittata recipe.

This low-FODMAP frittata refrigerates well for 2-3 days and tastes great both warm and cold.

Check out over 200 more low-FODMAP recipes on the blog.  You may also love my low-FODMAP Breakfast Bake.

Be healthy and happy,

Rachel Pauls, MD


Sensational Low-FODMAP Bacon, Spinach & Basil Frittata; Gluten-free

Although this recipe has not been tested, a single serving should be low-FODMAP based on the ingredients

Bake 450 F

Prep time 10 min

Cook time 25 min

Servings 6

Equipment: oven safe 10-12 inch skillet (cast iron works well)

Ingredients

  • 8 large organic eggs
  • ½ cup coconut cream (canned) or coconut milk
  • 4 oz pancetta or 4-6 pieces of bacon cut into 1″ pieces
  • 1 cup chopped potato, pre-cooked (I used leftover baked potato)
  • ¼ cup corn (I used fresh frozen corn)
  • 2 TB fresh basil
  • 1 tomato, sliced
  • ½ cup chopped deli turkey or leftover turkey/chicken breast
  • ½ cup baby spinach
  • 1/2 cup cheese of choice –cheddar/monterey jack/mozzarella work well
  • 1 tsp each salt and pepper
  • ¼ tsp cayenne pepper
  • 1 tsp onion-infused oil, optional

Directions

  • Preheat oven to 450 F
  • In an oven safe 10-12″ skillet over medium heat, cook the pancetta or bacon until almost done (about 5 minutes)
  • Leave the bacon grease in the skillet and if necessary add the optional oil to coat the sides of the pan
  • Place spinach in skillet and stir
  • Add corn and cooked potatoes and stir
  • When these are warmed, add the basil and then the turkey

  • In a medium bowl place the eggs, cream, salt, pepper and cayenne and whisk together until well blended
  • Ensure there is oil coating the sides of the pan
  • Pour egg mixture into skillet

  • Top mixture with cheese and sliced tomato and place your oven safe skillet into the oven, add additional basil if desired

  • Bake 20 min or until center is fluffy
  • Serve immediately

  • That is one amazing low-FODMAP frittata…It literally melts in your mouth!

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