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2 tbsp vegetable oil

1 red pepper, deseeded thinly sliced

2 tsp low FODMAP mild curry powder

450g potato, coarsely grated and any excess liquid squeezed out

6 medium egg, beaten

100g chopped spinach

small pack coriander, roughly chopped


Heat oven to 200C/180C fan/gas 6. Heat the oil in an ovenproof frying pan and fry the pepper for about 10 mins over a medium heat until golden.

Add the low FODMAP curry powder and cook for 1-2 mins.

Next, add the grated potatoes and cook for 5-8 mins, stirring occasionally. You want the potatoes to soften, but also catch a little and turn golden in patches.

Season the eggs, then pour into the pan with the spinach and most of the coriander, swirling to coat the potato mixture.

Cook for 1 min more, then transfer to the oven for 10 mins until the eggs have set.

Sprinkle with the remaining coriander and serve with lactose free natural yogurt and gluten free bread, if you like.

Recipe adapted from: Good Food

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