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 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.