Here is a filling yet refreshing, low-FODMAP take on the egg frittata. The feta crumbles add tangy flavor that is virtually lactose-free, and the chives and spinach provide fresh flavor. Include a crisp salad with a tummy-friendly dressing and you have a perfect brunch.

Ingredients for frittatas:

• 2 teaspoons canola oil
• 1 teaspoon chopped fresh chives
• 1 ounce baby spinach
• 3 eggs
• 1/3 cup dill, stems removed and leaves chopped
• 2 Tablespoons lactose free cream
• 1/2 cup feta cheese, crumbled
• 1 Tablespoon garlic infused oil

Ingredients for salad:

• 2 teaspoons balsamic vinegar
• 2 teaspoons tahini
• 2 celery sticks
• 2 carrots
• 2 romaine lettuce leaves, torn into pieces
• 6 pitted Kalamata olives, pitted and sliced

1. Preheat oven to 400 F. Place muffin tin in oven while it is preheating.
2. Heat canola oil in a skillet. Stir in the baby spinach and cook until wilted, about 1 minute. Set aside.
3. In a medium bowl, whisk the eggs, dill, cream and feta crumbles. Whisk in the salt and pepper.
4. Stir in the chives and spinach. Remove the muffin tine from the oven and place paper liners in the tin. Ladle the egg mixture into the muffin cups and bake at 400 F for 15 to 18 minutes until eggs are set and lightly browned.
5. For the salad, slice the celery sticks and peel the carrots into ribbons. Tear the lettuce leaves into pieces and slice the olives.
6. In a medium bowl, whisk together the tahini and balsamic vinegar with 2 tablespoons of water. Add the vegetables and toss well.
7. Remove the paper from the frittatas and serve on plates with the salad.