200g new potatoes, quartered

100g sliced zucchini

1 tbsp olive oil

6 eggs, beaten

40g mature cheddar, grated

rocket or mixed leaves, to serve

Serves - 4


Heat the grill to high. Put the potatoes in a pan of cold salted water and bring to the boil.

Once boiling, cook for 4-5 mins until nearly tender, then drain.

Meanwhile, heat the oil in an ovenproof frying pan and add the zucchini. Cook for about 8 mins until softened.

Mix the eggs with half the cheese in a jug and season well.

Pour over the zucchini in the pan, then scatter over the asparagus and potatoes.

Top with the remaining cheese and put under the grill for 5 mins or until golden and cooked through. Cut into wedges and serve from the pan with salad.

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 - Zucchini & new potato frittata