Breakfast
Soft potato and spinach frittata
Gluten Free
Vegetarian
High Protein
Low FODMAP
No onion
No garlic
Easy to digest
Refined sugar free
⏱ 35 min total
🍴 Serves 2
A simple savoury breakfast that also works as a light lunch.
Softer option: Lightly mash the potatoes before adding the egg mixture, and chop the spinach very finely. Contains: Egg and milk.
Method
- 1 Heat the oven to 180°C fan / 200°C conventional. Boil the potatoes in a pan of water for 10-12 minutes until a knife slides in easily, then drain well.
- 2 Warm the oil in a small ovenproof frying pan over medium heat. Add the spinach and cook for 1-2 minutes, stirring, until just wilted.
- 3 Add the drained potatoes to the pan and spread them out evenly.
- 4 Whisk the eggs with the milk and parsley in a separate bowl until combined, then pour over the vegetables in the pan, gently shaking the pan so the egg settles evenly.
- 5 Transfer the pan to the oven and bake for 12-15 minutes, or until the egg is fully set throughout with no wobble in the centre when the pan is gently shaken.
- 6 Leave to cool for a minute before cutting into two portions.
For general information only. This recipe is for general information and is not a substitute for professional medical or dietary advice. Always talk to your GP, dietitian or health team before making significant changes to your diet, especially if you are managing a gastrointestinal condition.