Low-FODMAP Frittata

Directions

• 1. Preheat the oven broiler and set the oven rack to the middle of the oven.
• 2. Chop the tomato, pepper, and ham into small cubes and chop the cilantro and green onions and set aside.
• 3. Whisk eggs and milk in a large bowl and add salt and pepper (approximately ¼ tsp each).
• 4. Grate cheddar cheese and mix into the egg mixture and set aside.
• 5. Heat coconut oil in a large skillet or oven-safe pan on medium heat. Add the green onion to the pan and cook until fragrant, about 2 mins.
• 6. Add the tomatoes, peppers, ham, and cilantro to the skillet and cook for 2- 5 mins to soften the veggies.
• 7. Add the egg mixture to the skillet and cook the eggs to a point of looking like scrambled eggs, but still runny and very loose. Continue to stir the eggs with a rubber spatula to make sure no eggs stay stuck to the bottom of the pan.
• 8. Once the eggs look like scrambled eggs, but still loose, evenly distribute the eggs around the skillet and take off the stove.
• 9. Place the skillet in the oven on the middle rack, under the broiler and cook for 3-4 minutes, or until the surface is puffed and slightly golden brown. The middle of the frittata should still be slightly runny when you cut into with a knife.
• 10. Remove the skillet from the broiler and let sit for 5 mins to let the eggs finish cooking in the middle.
• 11. Cut the frittata into 8 slices and you are ready to serve!