15-minute Low FODMAP Mediterranean Omelet is a yummy, savory breakfast made with just 7 ingredients and packed full of low FODMAP veggies. Enjoy it with or without the low-lactose feta cheese
- 2 teaspoons garlic-infused olive oil
- ¼ cup diced red bell pepper
- 2 cups chopped baby spinach
- ¼ cup diced common tomato
- ¼ cup sliced kalamata or black olives
- 2 teaspoons cooking oil, divided (I use avocado oil)
- 5 large eggs, whisked and divided
- ¼ cup crumbled feta cheese, divided (optional)
Optional garnishes: Fresh parsley + a sprinkle of extra diced tomato, olives, or feta cheese
- Heat olive oil in a medium skillet over medium to medium-high heat. Add bell pepper; saute 3 minutes. Stir in spinach, tomatoes and kalamata olives; cook until spinach is just wilted. Remove mixture from pan and set aside.
- In the now-empty pan, add 1 teaspoon cooking oil and rotate to coat. Add half of the whisked egg mixture. Using a heat-safe spatula, gently push eggs from edges toward the center, allowing for the uncooked egg to cook. Continue cooking, pushing and tilting the pan until egg is fully set.
- Scoop half of the vegetable filling onto one half of the omelet. Add 2 tablespoons optional feta. Fold omelet in half with spatula or turner and slide out of the pan.
- Repeat process with remaining egg and vegetable mixture.
- Serve omelets warm topped with optional garnishes.
Low FODMAP Serving: 1 serving of this recipe (1 omelet) uses low FODMAP amounts of ingredients.
Feta Cheese: A low FODMAP serving is 3 tablespoons or 40 grams. Lactose content may vary between brands. Look for products that have less than 1 gram of sugar per serving, like Athenos Traditional Feta. Find grams of sugar on the nutrition facts panel in the US.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stove
- Cuisine: Mediterranean-inspired
Keywords: low FODMAP breakfast, eggs,