Three Cheese and Spinach Frittata (Low FODMAP)

15 Minutes prep • 45 Minutes cook • Low FODMAP • Gluten-free • Vegetarian • Serves 4 - 6 • Ok to make ahead: Steps 1-3

This delicious dish is reminiscent of Greek Spanakopita but it’s much simpler to make and it’s a great way to get more spinach in your diet (very high in lots of great nutrients!) Not a classic frittata (has fewer eggs), spinach, feta, parmesan, and creamy cottage cheese come together to make a perfect savory breakfast, vegetarian main course, or hearty side. Thanks to three eggs and three different cheeses, this recipe has plenty of protein and flavor. You can serve it alongside a separate main course or pair it with one of my green salads. Leftovers are great cold, at room temperature, or you can heat them up nicely in the oven or microwave. Get ready for a new regular on your weekly menu or a new guest at your next brunch.

Ingredients

10-ounce package frozen spinach, thawed and drained

3 eggs, lightly beaten

2 cups lactose-free cottage cheese

1/2 cup crumbled feta cheese

1/4 cup butter, melted

1 tablespoon green onions (green part only)

1/2 cup fresh grated parmesan cheese

1/4 teaspoons ground red pepper flakes (and here’s a nifty red pepper flake grinder!)

1/4 teaspoon black pepper or to taste

Directions

(1) Prepare: Preheat the oven to 350 degrees F. Grease 1 1/2 quart casserole dish. Grate the parmesan cheese. Remove the spinach from the package and put it on a plate. Thaw at room temperature or in the microwave in 30-second increments. Once the spinach is thawed, break it into pieces and squeeze the liquid out of the spinach.

(2) Mix the ingredients: In a mixing bowl combine the eggs, cottage cheese, drained spinach, feta cheese, melted butter, and green onions. Stir well to combine.

(3) Bake: Put the mixture into the prepared dish and put in the oven. Bake for 25 minutes. Sprinkle with the parmesan cheese. Bake for another 10 - 15 minutes until the top starts to brown around the edges and the center is set.

(5) Plate and serve: Serve warm with chopped green onions, red pepper flakes, or a few grinds of black pepper. Or, let cool, and serve at room temperature or even cold. It’s all good!

Eat and enjoy every bite because you can!

Have a question you’d like to have answered? Email me at hello@ibsgamechanger.com

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