Belly-pleasing and easy veggie frittata

east veggie frittata

Frittatas are easy-to-make egg dishes that you can eat for breakfast, lunch or dinner. They’re especially tasty when loaded with veggies. Unfortunately, some common frittata ingredients can wreak havoc on your belly. We’re talking to you, asparagus, garlic and mushrooms! These high-FODMAP veggies aren’t properly absorbed in the gut and may cause constipation, pain and bloating, especially for those suffering from irritable bowel syndrome.

This frittata recipe includes only low-FODMAP veggies so it’s easy on your belly. Top it with a dollop of Regular Girl-enhanced sour cream or Greek yogurt for a boost of soluble fiber and oh-so-good probiotics.

Belly-pleasing and easy veggie frittata

Ingredients
4 eggs
¼-cup lactose-free milk or other low-FODMAP milk alternative
Salt and pepper
2 tsp butter
1 large carrot, shredded
1/3-cup kale, chopped
1 bunch of broccoli, chopped
1/2 medium baked potato, diced
1/3-cup grated cheddar, divided
Scallions (green tops), chopped
1/4-cup sour cream or lactose-free, unsweetened yogurt
One scoop or packet of Regular Girl

Directions
1. Beat eggs, milk, salt and pepper in a medium bowl until blended.

2. Heat butter in an 8-inch ovenproof skillet and sauté veggies over medium heat until softened.

3. Reduce heat to low-medium and add the egg mixture to the frying pan. Stir until well combined. Sprinkle with cheddar cheese and cook until the eggs are nearly set, about 8 minutes. In the meantime, preheat oven to broil.

4. Place the frittata under the broiler for about two minutes, until eggs are set.

5. Mix a scoop of Regular Girl into sour cream.

6. Top frittata with a dollop of sour cream and green scallions

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