Ingredients

For the red pepper and sweet chili sauce

½ red pepper, seeds removed, flesh sliced into strips

olive oil, for drizzling

salt and freshly ground black pepper

5 tbsp low FODMAP sweet chili sauce

1 tsp lime juice

For the egg fu yung

3 tbsp groundnut oil

1 red pepper, de-seeded and diced

75g/3oz smoked bacon, diced

5 free-range eggs, lightly beaten

dash gluten free soy sauce

pinch freshly ground white pepper

mixed salad leaves, to serve

Method

Preheat the oven to 200C/390F/Gas 6.For the red pepper and sweet chili sauce, place the sliced pepper onto a baking tray, drizzle with olive oil and season with salt and freshly ground black pepper. Roast in the oven for ten minutes, or until softened, then transfer to a food processor. Add the sweet chili sauce and lime juice and blend to a smooth paste.

For the egg fu yung, heat a wok until smoking and add the groundnut oil. Add the red pepper and bacon and stir-fry for one minute, or until crisp and golden-brown. Add the stir-fry mixture to the beaten eggs and stir to combine.

Carefully wipe out any excess oil from the wok with kitchen paper. Place the wok over a high heat and add the remaining oil, swirling to coat the wok. Add half the beaten egg mixture and cook for 1-2 minutes, or until golden-brown on the underside.

Flip the omelette over and cook for another minute on the other side, or until golden-brown and cooked through. Season with gluten free soy sauce and freshly ground white pepper. Slide onto on a warmed plate and cover with foil. Repeat with the remaining egg mixture.

To serve, arrange the mixed salad leaves on a plate and place the omelette to the side. Spoon over the red pepper and sweet chili sauce and serve immediately.

Recipe adapted from: Good Food