We’re nearing the end of phase 1 of the SCD, having ‘successfully’ introduced spinach, buttercup and zucchini…and deciding we don’t need to puree everything… hence this frittata. This made 6 generous servings, keeping the buttercup and zucchini amounts well within safe FODMAP limits. It’d freeze well, and travel well too.
Quick, easy and versatile.
Pork, Buttercup, Zucchini and Spinach Frittata…
500g pork, thinly sliced, cooked and diced (next time I’d try it with salmon – and you could use more or less – or none)
15 free-range eggs, blended
250g cooked buttercup, cut into chunks
65g (maybe 2 cups?) fresh spinach, finely chopped
3 medium zucchini, diced
1 teaspoon Himalayan sea salt
1 teaspoon thyme (add more or less, and/or fresh parsley, oregano, coriander, rosemary)
Heat oven to 180 C fan bake (350 F) and line a 9’x13′ pan with baking paper.
Combine all of the ingredients and carefully pour into the pan. (I actually blended 10 of the eggs and poured that into the pan first, then layered the filling ingredients to ensure an even distribution, and finished off with the pork and then the final 5 blended eggs, which worked well. It would have been faster to do what I normally do, though, and just combine it all in my glass 2 litre jug and pour it all in together.)
Bake for 28-35 minutes – just make sure it’s set (i.e. isn’t wobbly in the middle 😉 )