Low FODMAP Roasted Sweet Potato and Bell Pepper Frittata
Colorful roasted vegetables layered with spinach in a simple egg frittata. Beautiful presentation and delicious flavor.
Instructions
- 1
Preheat oven to 350°F (180°C).
- 2
Place sweet potato and bell peppers in a baking dish. Drizzle with olive oil.
- 3
Roast 10-15 minutes until golden brown and tender.
- 4
Remove from oven, wrap vegetables in foil, and let cool. Leave oven on.
- 5
Peel cooled peppers and discard skins. Cut into large pieces.
- 6
Grease a 9-inch ovenproof frying pan or baking dish.
- 7
Layer sweet potato, then bell peppers, sprinkling spinach between layers.
- 8
Continue layering, finishing with bell peppers on top.
- 9
Beat eggs in a bowl. Season with salt and pepper.
- 10
Pour eggs over vegetables. Tilt dish to fill all gaps.
- 11
Bake 20-30 minutes until firm when touched in the middle.
- 12
Rest 5 minutes before cutting. Serve warm or cold.
FODMAP Notes
Sweet potato is low FODMAP at 1/2 cup per serving. Red bell peppers are safe. Spinach can be eaten freely. This recipe portions all vegetables appropriately for 6 servings.
Tips
- 💡 Roasting vegetables first adds depth
- 💡 Peeling peppers is optional but adds elegance
- 💡 Use any color bell pepper
- 💡 Great for feeding a crowd
Recipe Notes
This vibrant frittata showcases beautifully roasted vegetables in a simple egg base. The pre-roasting step adds caramelized sweetness and concentrated flavor.
Substitutions
- Vegetables: Zucchini, eggplant, or butternut squash
- Greens: Kale or arugula
- Add-ins: Goat cheese or feta
Storage
- Refrigerator: Keeps 4-5 days
- Great for meal prep: Make ahead and slice for the week
FODMAP Stacking Note
One serving (1/6 of frittata) is low FODMAP. All vegetables are portioned appropriately.
Related Recipes
- Low FODMAP Sweet Potato Frittata
- Low FODMAP Roasted Vegetables
- Low FODMAP Bell Pepper Egg Cups