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Low-FODMAP Tomato and Leek Frittata

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Low-FODMAP Tomato and Leek Frittata
Serves 2
This recipe is one of over 300 recipes from Colleen Francioli's new book, The Everything® Low-FODMAP Diet Cookbook. Onions aren’t allowed on the low-FODMAP diet but you can use leek leaves, and they are delicious with eggs. Serve this frittata garnished with some extra goat cheese, tomato slices, and sliced green onions.
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Prep Time
12 min
Cook Time
20 min
Total Time
32 min
Prep Time
12 min
Cook Time
20 min
Total Time
32 min
Ingredients
  1. 3 teaspoons olive oil, divided
  2. 1⁄2 cup chopped leek leaves
  3. 1⁄2 teaspoon sea salt, divided
  4. 1⁄2 teaspoon freshly ground black pepper, divided
  5. 1⁄2 cup grape tomatoes
  6. 1⁄4 cup capers, rinsed and drained
  7. 3 egg whites
  8. 1 teaspoon dried herbes de Provence
  9. 1 teaspoon dried thyme
  10. 2 egg yolks
  11. 2 ounces goat cheese, crumbled
Instructions
  1. Preheat oven to 350°F.
  2. Heat 2 teaspoons oil in a 10" ovenproof nonstick skillet over medium heat. Add leeks, 1⁄4 teaspoon salt, and a 1⁄4 teaspoon pepper. Cook 5 minutes. Stir in grape tomatoes and capers. Cover and cook 3 minutes. Transfer to a small bowl.
  3. In a medium bowl, quickly beat egg whites with herbes de Provence, thyme, and remaining salt and pepper. Whisk in egg yolks. Whisk until mixture is fluffy.
  4. Brush skillet with remaining olive oil. Add eggs, cooked tomato mixture, and goat cheese. Cook over medium heat 4 minutes. Transfer to oven; bake 15–20 minutes or until eggs are set. To check, cut a small slit in center of frittata.
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