1 tbsp olive oil

1 small red onion, finely chopped

600g small pumpkin, peeled and cut into small cubes

handful sage leaves, roughly chopped

6 eggs, lightly beaten

100g Gruyère, grated

Serves - 2


Heat the grill to medium. Heat the oil in a medium non-stick frying pan, then add the pumpkin and sage.

Fry over a medium high heat until soft and golden. This should take around 10 mins.

In a bowl, mix together the eggs and the cheese. Season, then pour over the cooked pumkin mix.

Leave for 5 mins on a low heat, moving the mix around a little while it starts to set.

Once the frittata is set, but still a little wobbly on top, flash it under the grill to set.

Allow to rest for a few mins, then turn out onto a plate or cut into wedges straight from the pan.

Recipe adapted from: Good Food
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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe #lowfodmaprecipe - Pumpkin, sage & Gruyère frittata