Fall Vegetable Strata
I share my 3 best low FODMAP recipes with bread for those who are following a restricted FODMAP diet who are trying to reduce digestive issues and IBS including my low FODMAP PB&J Baked French Toast, a Fall Vegetable Strata, and a Roasted Vegetable Hummus Halloumi Sandwich.
Servings 8 - 12 people
- 1 mini COBS LowFOD™ Loaf cut into cubes
- 7 eggs beaten
- 1 ½ cups milk any kind
- Pinch each salt and pepper
- 1 tbsp extra virgin olive oil
- 1 sweet potato peeled and diced
- 1 small celeriac peeled and diced
- 3 tbsp sage minced
- Pinch each of salt and pepper
- 1 cup shredded baby kale
- ¼ cup pecans
- 1 cup grated Gruyère cheese
- ¼ cup grated parmesan cheese
In a bowl, beat together the eggs and milk with a generous pinch each of salt and pepper. Add the mini COBS LowFOD™ Loaf, in cubes. Transfer to a greased 12” cast iron skillet or a 9” square baking dish. Cover and refrigerate overnight.
Preheat oven to 450° Combine the oil with the sweet potato, celeriac, sage and a pinch each of salt and pepper. Transfer to the baking sheet. Bake for 15-20 minutes, or until tender. Mix into the bread egg mixture, along with the kale, pecans and ½ of the Gruyère cheese.
Reduce heat to 350°
Top with the remaining Gruyère and parmesan and bake, covered, for 35 minutes. Uncover, and bake for an additional 10 minutes until golden brown.
Top with chopped parsley, if desired.
Calories: 266kcal | Carbohydrates: 16g | Protein: 15g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 169mg | Sodium: 285mg | Potassium: 497mg | Fiber: 3g | Sugar: 5g | Vitamin A: 3608IU | Vitamin C: 17mg | Calcium: 348mg | Iron: 2mg