Thursday, 23 February 2017

Low FODMAP Salmon and Ricotta Frittata

By Dr Jane Varney

Adapted from a recipe on

(Serves 6)

  • 6 baby new potatoes
  • olive oil spray
  • 8 eggs, lightly beaten
  • 300g ricotta
  • 3 tbsp parsley, finely chopped
  • 2 salmon fillets, chopped into small, bite sized chunks
  • 1/2 cup green peas

  1. Preheat oven to 180°C
  2. Place the potatoes in a saucepan, cover with cold water and bring to the boil. Cook for 15 minutes or until just tender. Refresh under cold water, then drain. Slice into 1cm rounds
  3. Lightly grease a 27cm diameter, glass baking dish using olive oil spray
  4. Place the potatoes in a single layer over the base of the baking dish. Season with salt and pepper
  5. Combine the remaining ingredients in a bowl and stir to combine
  6. Pour egg mixture over the potatoes and bake in the oven for approximately 40 minutes, or until cooked through.
  7. Serve with salad
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  1. This looks AH-MAZING! gonna have to try real soon like tomorrow!

  2. Great recipe! I've made this twice now substituting the peas for frozen spinach for extra iron and it turned it perfectly both times :)