To begin making your low FODMAP vegetable frittata recipe, preheat your oven to 350°F. Next, grab a paper-lined baking tray and toss your sweet potato in half of the olive oil (1 tablespoon) plus the paprika. Once the oven is ready, roast the sweet potato in the oven for 45 minutes or until tender.

Next, heat the remaining tablespoon of olive oil and ovenproof frying pan over medium heat. The oven pan should be large enough to accommodate the resulting frittata, around 22 cm in diameter, to avoid squashing the eggs.

Sauté the green onions until they are soft, then add the broccoli and stir both vegetables together until they are slightly charred. Add the zucchini and cook all the vegetables for two more minutes or until the zucchini is properly soft. Then remove the pan from the heat.

Combine the milk, eggs, and mixed herbs of your choice in a food processor or a bowl using a whisker. Once the egg mixture is properly fluffy, set it aside.

Once the sweet potato is done cooking, add the sweet potato to the broccoli mixture in the frying pan. Set the heat to medium and add the egg mixture to the frying pan. Stir everything together until it is very well combined.

Sprinkle the egg and potato mixture with chives and feta cheese, and season with salt and pepper to taste. Reduce the heat to low and cook the frittata for about 8 minutes or until the egg is mostly finished setting up. Before cooking the frittata for 8 minutes, preheat your broiler on high.

Place the frying pan under the broiler and grill the frittata until it is golden brown on top. Remove from the grill and enjoy!