Pepper and Tomato Omelette (low-FODMAP)
I make omelettes all the time, especially for lunch. They are so easy to load up with whatever vegetables you happen to have on hand.
Plus you can easily make a double portion and it will keep just fine in the fridge so that you’re set for lunch the next day as well!
I choose this particular combination of veggies, however, specially for the nutrients they are offering. The peppers, tomato, and eggs all come together to provide you with vitamins, minerals, and healthy fats that can be especially helpful to combat the effects of stress on the body.
It’s also a great idea to get a portion of veggies in at lunch time – we want to be aiming for around 3-5 servings per day (or roughly 300 grams), and if you leave it all until dinner you’re just setting yourself up to fall short.
Just another reason to load up this omelette with whatever you have on hand!
Pepper and Tomato Omelette
- t tsp olive oil
- 4 eggs large
- 1 bell pepper (red or yellow) diced
- 1 tomato, medium diced
- salt & pepper to taste
- fresh chives, chopped to garnish (optional)
- In a medium-sized frying pan over medium heat warm the olive oil.
- Add in the bell pepper and tomato and cook until soft (around 5-8 minutes), season with sea salt and pepper. Spread veggies out evenly across the pan and reduce heat slightly.
- In a separate bowl, whisk together the eggs.Pour over the bell peppers and tomatoes, tilting the pan as needed to cover all the veggies.
- Cover and allow to cook until liquid is mostly gone (around 10 minutes, check often). Dot top with goat cheese and finishing cooking until all liquid is gone.
- Fold omelette over and divide in half for two servings.
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