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Low FODMAP Vegetable Fritatta

Serves 4


Gluten Free


Dairy Free⁠ Option Available

Ingredients: 1 medium sweet potato, cut into 1-2cm cubes

2 green tops of spring onions, sliced

1 cup broccoli heads, chopped

1 zucchini, chopped

¼ cup fresh parsley, finely chopped

8 eggs

¼ parmesan cheese, finely grated

Drizzle of olive oil

Salt to taste


  1. Drizzle large oven safe frying pan with olive oil and add spring onion tops. Heat on medium heat until starting to soften.

  2. Add sweet potato and cook until starting to brown.

  3. Add the broccoli, zucchini and salt to taste and cook until vegetables are soft and cooked through.

  4. In the meantime, in a large bowl add eggs, parsley, parmesan cheese and a pinch of salt and beat with a fork until well combined.

  5. Poor egg mixture over the vegetables and cook until it is mostly firm. You may need to turn the heat down if the bottom looks like it is cooking too quickly.

  6. While this is cooking, preheat the grill on high. Place the frying pan under the grill and grill until golden brown and egg is cooked.


  1. Serve this with your favourite low FODMAP salad.

  2. To make this recipe dairy free simply leave out the parmesan cheese or replace with a dairy free alternative.


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