This recipe not only ticks all the low FODMAP boxes but it is also great for a quick on-the-go lunch or dinner!
This recipe not only ticks all the low FODMAP boxes but it is also great for a quick on-the-go lunch or dinner!
Serves: 2
Ingredients
• 1 tablespoon olive oil
• 4 eggs
• ½ cup lactose free milk
• 1 capsicum, diced
• 1 tomato, diced
• 1 tsp dried or fresh thyme
• 50g baby spinach
• 1 tablespoon parmesan cheese
Method
• Whisk eggs, thyme and milk in a mixing bowl until well combined. Set aside.
• Heat oil in a large frypan over medium heat. Add capsicum. Cook, stirring occasionally for 5 minutes or until softened. Add tomato and cook for an additional minute.
• Pour egg mixture into the pan over the top of the vegetables
• Leave to cook for 5 minutes, swirling the mixture around occasionally to make sure it is cooking evenly.
• Sprinkle the baby spinach and parmesan cheese on top
• Using a spatula, gently lift the edges of the omelette, and fold in half
• Turn off heat and allow omelette to cook in pan for another minute
• Cut in half and serve with a green salad or gluten-free toast