Sensational Low-FODMAP Bacon, Spinach & Basil Frittata Recipe; Gluten-free
November 4, 2017
Printer Friendly Version
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 300 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
- This is NOT the same as ‘cream of coconut’
- Check out my low-FODMAP Grocery shopping blog for tips on purchasing this ingredient if you haven’t before
- 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!
Comment/Review Below
Want a 10% coupon? Just review this recipe & then email us at info@rachelpaulsfood.com letting us know which recipe you have reviewed. We will then send you a 10% coupon code (limit 1 per customer/email).