Low FODMAP Frittata with Bacon, Bell Pepper, and Spinach

Ingredients

• 4 slices bacon
• 2 tablespoons unsalted butter
• 0.5 cup red bell peppers
• 0.5 cup green bell pepper
• 1 cup spinach
• 10 eggs
• 2 tablespoons fresh chives
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 tablespoon extra virgin olive oil
• 2 tablespoons parsley
• 0.5 cup carrot
• 1 teaspoon fresh thyme leaves
• 1 teaspoon fresh rosemary
• 0.25 cup sharp cheddar cheese
• 0.25 cup gruyere cheese
• 0.5 cup green beans
• 1 tablespoon lemon juice

Instructions

1. 1Cook bacon in an oven-safe skillet until crispy; remove and dice. In the same skillet, sauté bell peppers, spinach, green beans, and carrots with butter/olive oil until tender.
2. 2Whisk eggs with chives, parsley, thyme, rosemary, salt, pepper, and lemon juice.
3. 3Return diced bacon to the skillet with sautéed vegetables. Pour egg mixture over, stirring in both cheddar and gruyere cheeses.
4. 4Cook on stovetop over medium heat for 4-5 minutes, then transfer skillet to a preheated broiler.
5. 5Broil until frittata is set and golden, about 5 minutes.
6. 6Let cool slightly, then slice and serve warm.