Low FODMAP Roast Veggie & Green Bean Frittata

Name: Low FODMAP Roast Veggie & Green Bean Frittata
Prep time: 1800 min
Cook time: 1500 min
Total time: 3300 min
Yield: 4
Cuisine: Greek
Ingredients: 250 g Sweet Potato (250 g sweet potato (or Japanese Pumpkin cut into 2 cm cubes)*); 250 g Carrot (250 g carrot (cut into 2 cm cubes)); 1 tbsp Olive Oil (1 tbsp olive oil); 6 pieces Egg (6 large egg); 125 ml Whole Milk (125 ml (0.5 cup) low FODMAP milk*); 100 g Feta Cheese (100 g feta (optional) (crumbled)) — optional; 1 tsp Dried Thyme (1 tsp dried thyme); ¼ tsp Table Salt (0.25 tsp salt); ¼ tsp Black Pepper (0.25 tsp black pepper); 20 g Scallion (20 g (0.5 cup) green onions/scallions (green tips only, thinly sliced)*); ½ piece Green Bell Pepper (0.5 green bell pepper (deseeded & diced)); 90 g Broccoli (90 g (0.972 cup) broccoli (cut into florets)*); 120 g Green Beans (120 g (0.996 cup) green beans); 85 g Colby Cheese (85 g (0.748 cup) colby, cheddar or vegan cheese (grated)*); ½ tbsp Garlic Infused Oil (0.5 tbsp garlic infused oil*); 80 g Leeks (80 g (1 cup) leek (green leaves only, finely sliced)*); 300 g Roma Tomato (300 g plain roma/plum tomatoes with juice canned*); 1 tbsp Red Wine Vinegar (1 tbsp red wine vinegar); 2 tbsp Granulated Sugar (2 tbsp white sugar); ¼ tsp Smoked Paprika (0.25 tsp smoked paprika)

Low FODMAP Roast Veggie & Green Bean Frittata - Breakfast, Lunch, Dinner, Vegetarian Options (Greek)

3300 minGreek

Servings4

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Vegetarian
Gluten Free
Dairy Free
Pescatarian
Soy Free

Ingredients

For 4 servings

Sweet Potato250 g · 250 g sweet potato (or Japanese Pumpkin cut into 2 cm cubes)*
Carrot250 g · 250 g carrot (cut into 2 cm cubes)
Olive Oil1 tbsp · 1 tbsp olive oil
Egg6 pieces · 6 large egg
Whole Milk125 ml · 125 ml (0.5 cup) low FODMAP milk*
Feta Cheese100 g · 100 g feta (optional) (crumbled) · optional
Dried Thyme1 tsp · 1 tsp dried thyme
Table Salt¼ tsp · 0.25 tsp salt
Black Pepper¼ tsp · 0.25 tsp black pepper
Scallion20 g · 20 g (0.5 cup) green onions/scallions (green tips only, thinly sliced)*
Green Bell Pepper½ piece · 0.5 green bell pepper (deseeded & diced)
Broccoli90 g · 90 g (0.972 cup) broccoli (cut into florets)*
Green Beans120 g · 120 g (0.996 cup) green beans
Colby Cheese85 g · 85 g (0.748 cup) colby, cheddar or vegan cheese (grated)*
Garlic Infused Oil½ tbsp · 0.5 tbsp garlic infused oil*
Leeks80 g · 80 g (1 cup) leek (green leaves only, finely sliced)*
Roma Tomato300 g · 300 g plain roma/plum tomatoes with juice canned*
Red Wine Vinegar1 tbsp · 1 tbsp red wine vinegar
Granulated Sugar2 tbsp · 2 tbsp white sugar
Smoked Paprika¼ tsp · 0.25 tsp smoked paprika

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Steps

1Preheat the oven to 220ºC (430ºF) bake function. Line a roasting tray with baking paper. Add the sweet potato/pumpkin and carrot, drizzle in olive oil, and season with salt and pepper. Toss to combine. Roast in the oven for 15 to 20 minutes until tender.
2While the veggies roast, make the tomato relish. Place a small frypan/saucepan over medium heat. Add the garlic infused oil and leek leaves and fry for 1 to 2 minutes until fragrant. Then add the remaining ingredients. Simmer for about 10 to 15 minutes, stirring frequently, until thick and reduced. Season with salt and pepper.
3Make the frittata. In a large bowl whisk together the eggs and milk until smooth. Then stir in the crumbled feta (if using), thyme, salt and pepper.
4Heat a large ovenproof frypan over medium heat. Add a drizzle of olive oil, and stir-fry the spring onion and pepper/capsicum for 1 to 2 minutes. Remove from heat and toss through the roasted vegetables, green beans, and broccoli. Pour over the egg mixture and sprinkle with cheese.
5Place in the oven and bake for 20 minutes until the frittata has set and is slightly golden. Allow to stand for five minutes, before serving with the homemade tomato relish.