FODMAP Friendly Recipe: Spinach, Pepper and Bacon Frittata

It can be a bit easy to get stuck in a rut when you are following the FODMAP diet plan. I find that I tend to stick to the same dishes, week in week out, so as to make meal times quick and easy. Frittata is one of our staple FODMAP suppers but it is easily varied by throwing in different things from the fridge. Spinach, bacon and peppers makes a nice, well balanced and IBS friendly meal but you could also try adding potatoes or other root veg. The smoked paprika gives a little spicy kick and really complements the bacon and pepper mix so don't be tempted to skip it.

Ingredients:
6 medium eggs
150g frozen spinach (or you could use wilted fresh instead)
1 large red pepper, cut into strips
4 rashers of bacon, cut into dice
1 tablespoon garlic oil
1/2 tsp smoked paprika
Black pepper and salt to season

Serves 2-3

Pre-heat your grill on a high heat. Cook and drain the spinach (I do this in the microwave) and put to one side. Beat the eggs and add the paprika. Season lightly with salt and black pepper.

Heat the garlic oil in a large non-stick frying pan and add the peppers and bacon. Gently fry until the peas are just cooked. Add the spinach and spread the vegetable mixture out evenly across the pan, then pour the beaten eggs over. Cook the eggs over a low heat until the frittata looks just set with firm edges and a slightly liquid centre.

Put the pan under the grill and cook until the frittata has puffed up and is golden all over

Cut into wedges and serve.