Ingredients 1 tablespoons olive oil
1 clove garlic, crushed (exclude for low FODMAP)
1/2 small onion, diced (exclude for low FODMAP)
3 rashes bacon, chopped (exclude for a vegetarian option)
300 g baby spinach
1 large tomato, diced
1/2 cup parmesan, grated (or lactose free cheese, if required)
1/2 cup cheddar cheese, grated (or lactose free cheese, if required)
1/2 cup mozzarella cheese, grated (or lactose free cheese, if required)
1/2 cup milk (lactose free if required)
Salt and pepper, to season
Sauté the garlic and onion in the oil in a frypan on high heat until the onion is soft and translucent, about 2 minutes.
Add the bacon and and fry until browned, about 2 minutes.
Turn the heat to medium and add the spinach. Stir until wilted, add the tomato and cook for 1 minute.
The spinach will wilt in the bacon fat and absorb the flavours
Spread the ingredients evenly over the frypan.
Beat the egg and milk. Add the Parmesan, mozzarella and half of the cheddar. Stir to combine and pour into the fry pan.
Sprinkle the remaining cheddar in top, season with salt and pepper and cover with a lid. Cook for 8 - 10 minutes or until the edges of the frittata starts to turn brown.
Slice and serve.
The three cheeses give this frittata great flavour