Omelettes are a protein-packed breakfast option that also make a terrific lunch, or easy dinner. This one is packed with spinach, feta and pinenuts but you could use any low FODMAP veggies. Try adding last nights left over veggies or throw in some shredded lean ham for some extra protein.
2 large eggs
1 1⅓ tbsp milk (lactose-free if required)
Pinch of pepper, to taste
1 tsp butter
1 cup baby spinach
¼ cup crumbled feta cheese
1 1⅓ tbsp toasted pine nuts
Wilt the spinach in a lightly oiled pan and fold through the feta to warm. Set aside.
Lightly whisk the eggs with milk and a pinch of pepper.
In a non-stick frypan melt the butter over a moderate heat while swirling over the surface until it starts to sizzle.
Pour in the egg mix and swirl the pan ensuring a thin, round omelette is formed. Briefly cover with a tight fitting lid so the surface egg is almost cooked.
Spoon the warmed filling on half the omelette and again cover for about 20 seconds. Remove the lid and sprinkle with pine nuts.
Tip the pan towards the serving plate and fold the omelette in half to encase the filling.
Slip the omelette onto the plate and serve with any low FODMAP toasted bread.
Using your app or booklet to check serving sizes, fill with:
|Nutrition Information (per serve)
|1412 Kj / 337 cal