Ingredients


1 ripe tomato

1 tbsp grated vegetarian cheddar

3 basil leaves

1 tsp chives, finely chopped

1 tbsp olive oil

2 eggs, beaten














Method


Finely chop the tomato and tip into a bowl with the cheese, basil leaves, chives, half the olive oil and some salt and pepper.

Heat the remaining oil in a small, non-stick frying pan, then swirl in the eggs.

Cook until done to your liking, then spoon the tomato mix over half of the omelette.

Fold omelette over the tomato, leave for about 30 secs, then slide onto a plate. Serve with a salad.


Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Cheese, tomato & basil omelette
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