4 tsp rapeseed oil

1 tbsp parsley and chives

1 tsp maple syrup

8 large egg

140g goat's cheese

100g chopped frozen or fresh spinach

2 red capsicum/pepper, sliced

juice ½' lemon


Heat the grill to high. Put the oil and peppers in a medium-to-large ovenproof non-stick frying pan and sweat on a low-medium heat with the lid on for about 10 mins, or until they begin to soften and brown a little at the edges.

Reduce heat to low, add the maple syrup, stir well, then leave to bubble for 1 min or so. Meanwhile, crack the eggs into a bowl and beat with a fork, then add the herbs and some black pepper.

Pour the eggs into the pan, adding the spinach and cook for 5-6 mins until almost set. Break the goat’s cheese into large chunks and dot over the top.

Place the frittata under the hot grill for 3 mins, then shake to check that the egg is set firm and the cheese is soft and bubbling.

Pop it back under the grill for 1 min or so more if needed.Cut the frittata into quarters – and serve with a salad on the side.

Recipe adapted from: Good Food

New Low FODMAP Recipes Low FODMAP Diet - Food Lists click here FODMAP Food List - Full List
Low FODMAP Recipe and Gluten Free Recipe - Goat’s cheese & caramelised pepper frittata
*We recommend the help  of a registered dietician
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