Heat the grill to medium. Heat the oil in a medium non-stick frying pan, then add the pumpkin and sage. Fry over a medium high heat until soft and golden. This should take around 10 mins.

In a bowl, mix together the eggs and the cheese. Season, then pour over the cooked pumpkin mix. Leave for 5 mins on a low heat, moving the mix around a little while it starts to set.

Once the frittata is set, but still a little wobbly on top, flash it under the grill to set. Allow to rest for a few mins, then turn out onto a plate or cut into wedges straight from the pan.

Recipe from Good Food magazine


1 tbsp olive oil

1 tbsp chopped chives

600g pumpkin, peeled and cut into small cubes

handful sage leaves, roughly chopped

6 eggs, lightly beaten

100g Gruyère, grated

Low FODMAP Recipe

Pumpkin, sage & Gruyère frittata

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