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Vegetable strata served in skillet next to a serving plate.

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.
Course Dinner, Lunch, Breakfast
Prep Time 8 hours
Cook Time 1 hour 5 minutes
Total Time 9 hours 5 minutes
Servings 8 - 12 people
Calories 266kcal


  • 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