Veggie Frittata
Brighten up your morning with this fluffy, protein-packed low-FODMAP veggie frittata that is fully SIBO-friendly. This easy, single-serving recipe bakes whisked eggs with vibrant diced red bell peppers, chopped spinach, and earthy mushrooms, all cooked in rich garlic-infused olive oil to capture deep, savory flavor without relying on real garlic or onions. Started on the stovetop and finished in the oven, this effortless skillet breakfast delivers a beautifully set, café-style frittata in just 15 minutes.
Carefully curated to prevent digestive distress, this gluten-free and dairy-free breakfast relies on naturally low-FODMAP vegetables and portions to ensure your gut stays calm. To keep this recipe strictly compliant during your elimination phase, simply use oyster mushrooms or well-rinsed canned button mushrooms, which are perfectly gut-safe and won’t trigger bloating. It is the ultimate comforting, low-carb morning meal for anyone managing IBS, navigating a SIBO protocol, or looking for a clean, nutrient-dense start to the day.
Ingredients
- 4 Eggs
- ½ cup Spinach, chopped
- ¼ cup Diced Red Bell Pepper
- ¼ cup Diced Mushrooms
- ½ tbsp. Garlic-infused Olive Oil
- Salt and Pepper
Preparation
Step 1
Preheat oven to 375°F.
Step 2
Heat an oven-safe skillet over medium heat and add olive oil.
Step 3
Add bell pepper and cook for 2–3 minutes until softened.
Step 4
Stir in spinach and cook until wilted.
Step 5
Whisk eggs with salt and pepper and pour over the vegetables.
Step 6
Cook for 2 minutes without stirring.
Step 7
Transfer the skillet to the oven and bake for 10–12 minutes, or until the center is set.
Step 8
Slice into wedges and serve.
