Our newest low FODMAP breakfast recipe from Field Doctor chef Matt Williamson is the perfect option to start your day.
Sprinkle with a tablespoon of crumbled feta or ricotta, and serve with warmed gluten free flatbread if you like.
2 eggs, beaten
40g baby spinach
40g carrot, coarsely grated
75g cherry tomatoes, cut in half
2 tsp pumpkin or sunflower seeds, or a mix of both (optional)
1/4 bunch chives, finely chopped
1 tbsp extra virgin olive oil
Salt and pepper to taste
Sauté the tomatoes, carrot and seeds in the olive oil with a pinch of salt for 3-5 minutes until the tomatoes collapse and the carrot softens, then stir in the chives and cook for 30 seconds. Add the spinach and cook until fully wilted.
Scramble the eggs into the mix until just cooked and season to taste with salt and pepper and serve straightaway with warmed bread on the side and topped with feta or ricotta if you like.