Veg Omelette – low FODMAP

Print Recipe
Course Breakfast

Ingredients

  • 2 Egg
  • 1 tablespoon unsalted butter
  • 40 4 feta
  • 3 to 4 cherry tomatoes
  • 2 tbsp basil and parsley chopped
  • 0.5 red capsicum
  • 1 cup spinach
  • 1 slice sourdough bread

Instructions
 

  • Beat eggs in a bowl, and stir in spinach, chopped tomatoes, capsicum, herbs and cheese.
  • Place skillet over medium heat and melt butter. Once warm, add in the egg mixture and cook until partially set, about 3 minutes. Flip with a spatula, and continue cooking, 2 to 3 minutes.
  • Reduce heat to low and continue cooking, 2 to 3 minutes, or until omelette reaches the desired doneness.

Nutrition

Calories: 541kcalCarbohydrates: 43gProtein: 26gFat: 30gSaturated Fat: 16gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 393mgSodium: 1004mgPotassium: 673mgFiber: 4gSugar: 7gVitamin A: 6593IUVitamin C: 107mgCalcium: 334mgIron: 6mg
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