Omelettes are a good option before a FODMAP challenge. Eggs are filling and low FODMAP; when paired with tasty low FODMAP vegetables and pine nuts, they’re satisfying, light and come together very quickly!
FoDMAP Content
Inulin
Lactose
Sorbitol
Fructose
FOS
GOS
Mannitol
Method
1
Heat the olive oil in a medium sized non-stick frying pan and add the tomatoes and greens. Fry gently for 3-4 minutes until softened.
2
Set the vegetables aside and return the pan to the heat. Turn the heat up to medium high. Add a little more oil if required.
3
Add the eggs and leave for about 30 seconds until beginning to set. Using a spatula gently scrape the egg mixture from the outside to the centre of the pan. Working around the pan do this 3-4 times until the egg are almost fully set.
4
Spoon vegetables onto one half of the omelette. Gently fold over the other half.
5
Transfer to a plate, scatter over the pine nuts and grate over a little parmesan.
