Low FODMAP Goat Cheese and Sweet Potato Frittata
Tender sweet potato cubes with creamy goat cheese and corn in a fluffy egg frittata. Elegant brunch fare.
Instructions
- 1
Preheat oven to 325°F (170°C). Grease a deep 6.5-inch cast-iron skillet or ovenproof baking dish.
- 2
Blanch sweet potato cubes in boiling water for 4-5 minutes until just tender (don't overcook). Drain well.
- 3
In a large bowl, combine eggs, creamed corn, garlic-infused oil, scallion greens, thyme, salt, and pepper. Mix well.
- 4
Arrange alternating layers of sweet potato and crumbled goat cheese in the prepared dish.
- 5
Pour egg mixture over the top. Gently tap dish on counter to distribute evenly.
- 6
Bake 25-30 minutes until golden brown and set in the center.
- 7
Let rest 5 minutes before serving.
- 8
Garnish with extra thyme. Serve warm or at room temperature with salad.
FODMAP Notes
Sweet potato is low FODMAP at 1/2 cup per serving - portions are appropriate. Goat cheese is lower in lactose than cow's milk cheese. Uses only scallion greens. Creamed corn is low FODMAP at this portion.
Tips
- 💡 Don't overcook sweet potatoes - they continue cooking in oven
- 💡 Use a cast-iron skillet for even cooking
- 💡 Substitute feta for goat cheese
- 💡 Add fresh herbs like rosemary
Recipe Notes
This sophisticated frittata combines earthy sweet potatoes with tangy goat cheese for a memorable brunch dish. The creamed corn adds subtle sweetness.
Substitutions
- Cheese: Feta or blue cheese
- Vegetables: Regular potatoes or butternut squash
- Herbs: Rosemary or sage
Storage
- Refrigerator: Keeps 3-4 days
- Reheating: Serve at room temperature or gently warm
FODMAP Stacking Note
One serving (1/4 of frittata) is low FODMAP. Sweet potato and corn portions are carefully measured.
Related Recipes
- Low FODMAP Sweet Potato Frittata
- Low FODMAP Vegetable Frittata
- Low FODMAP Goat Cheese Salad