680g/1lb 8oz pumpkin, peeled, very thinly sliced

1 tbsp garlic infused oil

5cm/2in fresh root ginger, peeled and finely grated

1 tsp ground cumin

2 tsp smoked paprika

½ tsp ground chili

1 tbsp olive oil

½ tsp sea salt flakes

8 free-range eggs, beaten

160g/5¾oz feta, crumbled

freshly ground black pepper

Serves - 4


Preheat the oven to 200C/180C Fan/Gas 6. Tip the pumpkin into a roasting tin.

Add the garlic infused oil, ginger, spices, oil, salt and a pinch of pepper. Mix well and cover tightly with kitchen foil. Bake for 35 minutes.

Stir the pumpkin, then pour over the eggs. Scatter over the feta and bake for 20 minutes, or until the eggs are just set in the middle.

Cut the frittata into squares and serve with salad.

Recipe adapted from: Good Food
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon
FODMAP Food List - Full List *We recommend the help  of a registered dietician Spicy pumpkin and feta frittata -- Low FODMAP Recipe and Gluten Free Recipe #lowfodmaprecipe #glutenfreerecipe #lowfodmap #glutenfree