A frittata is a tasty on-the-go option that can be served hot or cold, made in advance and taken to work in a lunch box and enjoyed with a side salad.  This recipe is adapted from Rhiannon Lambert’s Book Renourish.  It is a combination of sweet potato, spinach, and cheese.  Low FODMAP friendly since there are no onions and garlic.  If you are ok with these vegetables, then you can add 1 diced and sauteed red onion and 1 crushed garlic clove. 


1 large, sweet potato

1 tbsp olive oil

6 large eggs

100g cheddar cheese (or cheese of your choice)

2 handfuls of lightly sauteed spinach

handful of parsley, fresh or dried (optional)

salt and black pepper


1. Preheat the oven to 190C fan/210C/420F.

2. Wash and prick a sweet potato and bake whole for 40 minutes or until cooked through.  Remove and allow to cool.

3. Crack the eggs into a bowl, add crumbled cheese, and seasoning and whisk together.  Add the parsley.

4. Into a 26cm oven proof dish or frying pan, scoop and dollop the sweet potato flesh evenly.  If using onions and garlic, spread them over the sweet potato.

5. Add the cooked spinach evenly and pour the egg mixture over and oven cook for 15-20 minutes.