A quick and easy lunch option with under 10 ingredients!
Ingredients
6 large
Egg
1/2 cup
Partly skimmed milk, lactose free, 1% M.F.
100 gm
Feta cheese, cow
1 cup
Sweet potato
(chopped)
1/2 medium
Zucchini
(grated)
1 cup
Baby spinach
(loosely packed)
1/2 tsp
Paprika
(or spice of choice; to taste)
1/2 tsp
Rosemary, dried
(or herb of choice; to taste)
Instructions
Preheat oven to 355 F (180 C) and prepare a round 20 cm pan lined with baking paper.
Add chopped sweet potato to a microwave-safe bowl and microwave for 1-2 minutes until slightly softened.
Add sweet potato, feta, zucchini, and spinach to the prepared pan.
Whisk together eggs, milk, paprika, and rosemary in a large glass measuring cup or bowl and pour into the pan over the vegetable mix.
Bake for 45 minutes or until the eggs are set.
Notes:
FODMAP Information: Our low FODMAP recipes are based on Monash University. Please refer to the Monash University FODMAP smartphone app for the latest lab-tested information. The main goal of the low FODMAP diet is to eat as diverse as possible without triggering symptoms.
