• ½ large red bell pepper, diced
  • 1 cup roasted potatoes, cubed
  • ½ cup arugula
  • 2 pieces bacon, broken into 1-2 inch pieces
  • 2 large eggs, whisked and combined
  • 2 Tbsp. parmesan or low-fodmap cheese (optional)
  • 1 tsp. Casa De Santé Lemon Herb seasoning


  1. Preheat oven to 375 F. Heat up an oven proof pan and heat over medium high heat. Stir in red peppers and cook until soft.
  2. Add in potatoes and stir until warmed through. Add-in arugula and bacon and stir to combine with the other ingredients.
  3. In a bowl combine whisk together Casa De Santé Lemon Herb seasoning, parmesan and eggs. Pour mixture into pan and evenly distribute it throughout.
  4. Stir in parmesan and sprinkle some on top (optional). Cook over medium high heat for another 1-2 minutes or just until a slightly crust forms around the edge.
  5. Transfer pan to oven or transfer to a baking dish and bake at 375 degrees F for about 8- 10 minutes or until set.
  6. Remove from oven and slide out of pan to cool on a wire rack.
  7. Transfer to refrigerator and let chill for at least two hours. Remove from refrigerator and using a round 2.5 inch ring and stamp out rounds
  8. Heat waffle iron and grease it. Place a round in the center and heat until warmed through.
  9. And this dish can be made the night before and heated up in a waffle iron in the morning. This recipe is also great as a stand-alone frittata without the waffle-iron.


500 calories (with cheese).

Dairy-free, GF, Soy-free


If you’re looking for quick Low FODMAP breakfasts, try one of the ready-made bowls from our store page!

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