Frittata

I love this recipe and often enjoy this for my Brunch. Tasty and easy to make you can enjoy this for breakfast or lunch, whatever time allows. I tend to eat two meals a day as my digestive system is on the slow side and I find this works better for my body. So I tend to eat a brunch around 10 – 11 am and then an evening meal at anywhere between 4 – 6 pm. I listen to my body and feed myself when I am hungry, rather than when society tells me I need to eat. I find this works really well to help me manage my IBS and keep my energy at its highest levels.

Anyways, back to this gorgeous recipe. At first it seems to be a bit of a faff to make, however once you have made it once you will wonder what all the fuss was about. I make this frigate omelette style, mainly because it is quicker than using my electric oven, however you can put it in an oven proof dish and cook it in the oven if you prefer a thicker frittata.

Most people with IBS are scared of eggs, however I use them frequently. And from my many years of food intolerance testing clients, only about 2 – 3% pf my clients actually indicated an intolerance or egg allergy. They can be binding so don’t eat too many if you struggle with constipation, however, for most of us, these are great to include in your diet, two to three times a week with no repercussions. Good gut health requires variety so keep it colourful and your gut will thank you for it.

Lots of healthy fats, vitamins and minerals as well as healthy proteins which will keep you feeling fuller for longer. What’s not to love?

Print Recipe

Frittata

Course

Breakfasts

Cuisine

Gluten Free, Vegetarian

Keyword

IBS Friendly Recipe

Prep Time

5 minutes

Cook Time

10 minutes

Servings

1 person

Ingredients

• 3 Eggs
• 1/2 Grated potato
• 1/4 Zucchini
• 1/2 large Tomato thinly sliced for decoration
• 1 tbsp Olive Oil
• 1 pinch Fresh Parsley
• 1 pinch Black Pepper
• 1 pinch Rock salt
• 1 pinch Paprika Optional but does give it a twist

Course Breakfasts Cuisine Gluten Free, Vegetarian Keyword IBS Friendly Recipe Prep Time 5 minutes Cook Time 10 minutes Servings 1 person Ingredients 3 Eggs 1/2 Grated potato 1/4 Zucchini 1/2 large Tomato thinly sliced for decoration 1 tbsp Olive Oil 1 pinch Fresh Parsley 1 pinch Black Pepper 1 pinch Rock salt 1 pinch Paprika Optional but does give it a twist

Instructions

1. Grate your potato, then strain the excess juice out of it through a muslin cloth or tea towel.
2. Gently heat the olive oil in a non stick frying pan. Add in the grated potato, stirring occasionally for 3 - 4 minutes, making sure you don't burn it.
3. Slice the zucchini lengthways and then slice into small slices, making some half moon shapes. Add this to the potato and simmer for another couple of minutes.
4. Beat the egg, paprika (if using) and salt into a bowl and then pour over the zucchini and potato mixture. Cover and leave for 4 - 5 minutes. (If cooking in the over, this will take around 15 minutes, grease the dish, layer the potato at the bottom, then add the zucchini, then pour the egg mixture over it).
5. Thinly sliced the tomato and fry in a separate pan for garnish.
6. Once the frittata is cooked through, serve with parsley and black pepper and enjoy! Delicious and IBS free!

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