Low Fodmap Veggie Frittata

low FODMAP, low calorie, heart healthy (low in saturated fat), low carbohydrate (diabetic friendly), high protein, lacto-ovo vegetarian

serves 4

Ingredients

  • 200g pumpkin kit, peeled and chopped
  • 200g potato, unpeeled and chopped
  • 6 eggs
  • 1/2 cup lactose free milk
  • 50g feta, crumbled
  • 150g green beans, halved
  • 150g cherry tomatoes, halved
  • 1 tbsp garlic infused olive oil

Method

  1. Preheat oven to 180 degrees
  2. Boil water in a medium sized pot. Once water is boiling, place pumpkin and potato and cook for 10 minutes or until softened
  3. Drain potato and pumpkin and place on baking tray.
  4. Drizzle with garlic infused olive oil and place in preheated oven for 20 minutes or until golden
  5. In a jug combine eggs and milk. Mix until well combined.
  6. Grease a baking dish. Place roasted pumpkin, potato, green beans and cherry tomatoes on the baking dish.
  7. Pour milk mixture over the top. Season with salt and pepper and add feta.
  8. Bake for 25-30 minutes or until golden.

Nutrition Information per serve

  • Energy: 224 cals
  • Protein: 16g
  • Total Fat: 10.2g
  • Saturated fat: 4.3g
  • Total carbohydrates: 16.3g
  • Sugar: 7g
  • Sodium: 320.7mg