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 400 more low-FODMAP recipes on the blog.  You may also love my low-FODMAP Breakfast Bake or my low-FODMAP Best Breakfast Collection!

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!