Keeping things low fodmap is easy when incorporating zucchini into your recipes. I try to be selective with ingredients when assembling a frittata. I only use pecorino Romano cheese. A grated hard cheese made from sheeps milk and it contains less fodmaps. It’s a low lactose cheese too. So here are all ingredients you will need.
6 eggs beaten
2 sliced zucchini
butter and olive oil
crushed red pepper
basil and pesto
pecorino romano cheese grated.
Start the zucchini off in a hot pan on on the stove top. Sauté with some butter, olive oil and season with salt and crushed pepper. Then add basil, pesto and eggs. Season again. Let cook for a few minutes. Once it sets up sprinkle the grated cheese all over the top of the frittata. Place under the broiler and finish the frittata off.
I let this completely cool off and serve it with an arugula lemon salad and some shaved prosciutto over the top. Pour a glass of prosecco and it’s the best brunch ever. But…it makes a great breakfast lunch or dinner.
Seasonally add in zucchini flowers for added greatness.
Love, eat, share, gluten-free and fodmapish.