AnnaKay’s Veggie Omelette

If given a choice between a sweet breakfast or a savory one, I’m choosing savory every time. With that in mind, here’s my low FODMAP veggie omelette. Packed with fiber and nutrients from the vegetables it may be the healthy and satisfying breakfast option you’re looking for. As always, pay attention to your trigger foods, the cheese and bell pepper might not be for you.

Eggs, spinach and zucchini

Ingredients:

  • 2 large eggs
  • 2 tbsp. lactose-free milk
  • Salt and pepper to taste
  • 1 tbsp. olive oil
  • 1/4 cup chopped bell pepper
  • 1/4 cup chopped zucchini
  • 1/4 cup chopped spinach
  • 1/4 cup shredded cheddar cheese

Instructions:

  1. Crack the eggs into a mixing bowl, add lactose-free milk, salt, and pepper, and whisk until combined.
  2. Heat olive oil in a non-stick skillet over medium heat. Add the chopped bell pepper and zucchini and sauté for 3-4 minutes until the vegetables are soft.
  3. Add chopped spinach and cook for an additional 1-2 minutes.
  4. Pour the egg mixture over the vegetables in the skillet and cook until the edges start to set, about 2-3 minutes.
  5. Sprinkle shredded cheddar cheese over the omelette.
  6. Use a spatula to fold the omelette in half and cook for another 1-2 minutes, until the cheese is melted and the eggs are cooked through.
  7. Serve immediately and enjoy!