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Low FODMAP Frittata

A delicious breakfast or brunch option to eat straight away or on the go. Enjoy hot or cold. This is something I often meal prep for the week ahead.


  • 2 handful fresh spinach
  • 8 eggs
  • 2 slices of prosciutto or ham
  • 6 cherry tomatoes
  • oil for frying


  • Wilt your spinach in a pan and put to one side.
  • Crack 8 eggs into a jug and beat together.
  • Tear your prosciutto into pieces and add to your jug.
  • Add your spinach to the jug and mix once more.
  • Season with a little salt and pepper.
  • Pour into a preheated frying pan with a little oil and allow to cook for about 5 minutes on a medium heat.
  • Your frittata should start to look a little cooked around the edges but still be pretty uncooked on top. At this point place your frittata in a preheated grill for another 5 minutes or until completely cooked on top.
  • Remove from the grill and slice into pieces in the pan.
  • You can eat this hot or cold. If you are going to eat it immediately, serve it up alongside any accompaniments. Otherwise allow it to go cold and keep it in the fridge (When I am meal prepping I put slices ready in tupperware boxes for the week ahead).
  • Enjoy!


* Frittatas are so so versatile. You can really put whatever you like in (whatever is in your fridge that you need to use up!).