Red Pepper and Arugula Frittatas

Name: Red Pepper and Arugula Frittatas
Prep time: 10 min
Cook time: 20 min
Ingredients: 8 large eggs; 1/2 cup Low FODMAP milk (almond milk, rice milk, soy milk from soy protein, lactose-free milk), unsweetened; 1 tbsp garlic-infused oil (optional) (highly recommended); 1/4 tsp salt; 1/8 tsp black pepper; 1 cup arugula, loosely packed (sub kale or spinach); 1/2 cup roasted red peppers (sub sauteed zucchini, baby tomatoes, or roasted yellow peppers); 1/4 cup fresh herbs (optional) (parsley, dill, basil); 2 tbsp parmesan, nutritional yeast, or lemon zest (optional)

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Prep Time: 10 minutes

Cook Time: 20 minutes

Servings: 6

Author : Anne-Marie Stelluti

Ingredients

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8 large eggs1/2 cup Low FODMAP milk (almond milk, rice milk, soy milk from soy protein, lactose-free milk), unsweetened1 tbsp garlic-infused oil (optional) (highly recommended)1/4 tsp salt1/8 tsp black pepper1 cup arugula, loosely packed (sub kale or spinach)1/2 cup roasted red peppers (sub sauteed zucchini, baby tomatoes, or roasted yellow peppers)1/4 cup fresh herbs (optional) (parsley, dill, basil)2 tbsp parmesan, nutritional yeast, or lemon zest (optional)

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Instructions

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Step 1

Grease large muffin tin (for 6 large muffins) with oil or butter. Preheat oven to 350 degrees F.

Step 2

Whisk together the eggs, milk, garlic-infused oil, salt and pepper. A good minute of whisking is great to incorporate extra air in for a light and fluffy end product.

Step 3

Fill each muffin cup halfway with the egg mixture, there should be about two eggs worth in each muffin.

Step 4

Using your fingers, add the arugula into each muffin cup, distributing evenly. Repeat this step with the roasted red peppers.

Step 5

Top with fresh herbs, parmesan, nutritional yeast, or lemon zest, if using.

Step 6

Bake for 20 minutes until the eggs are set and slightly golden along the edges. Enjoy!