If you're looking for a savory way to start your day, look no further than this Veggie-Loaded Scramble. It's brimming with fresh veggies and protein-packed eggs, all cooked to perfection.
Beat the eggs in a bowl with salt and pepper.
Heat the garlic-infused olive oil in a non-stick skillet over medium heat.
Add the bell pepper and tomato and cook until softened.
Add the spinach and cook until wilted.
Pour in the beaten eggs and scramble until just set.
Sprinkle the shredded cheddar on top and let it melt. Serve warm.
Ingredient Notes:
Garlic-infused oil - Garlic contains fructans, a type of FODMAP, however, when garlic is infused in oil, the FODMAP content is significantly reduced. If you know you’re especially sensitive to garlic, it’s probably best give it a miss though and use normal olive oil! The recipe won’t miss it and your stomach will thank you.
Bell Peppers - They are low FODMAP in small to moderate amounts. The recommended serving size is typically up to 75g (about 1/2 cup) of diced bell pepper.
Tomatoes - Their fructose content can be problematic for a low FODMAP diet. Therefore, the recommended serving size is up to 75g (or 1/2 a medium tomato).
Lactose-free cheddar cheese - It is considered low FODMAP and can be consumed in moderate amounts, typically up to 40g (about 1/4 cup) per serving.
Ingredients
Directions
Beat the eggs in a bowl with salt and pepper.
Heat the garlic-infused olive oil in a non-stick skillet over medium heat.
Add the bell pepper and tomato and cook until softened.
Add the spinach and cook until wilted.
Pour in the beaten eggs and scramble until just set.
Sprinkle the shredded cheddar on top and let it melt. Serve warm.