25g/1oz lactose free unsalted butter

1 tbsp olive oil

25g/1oz pastrami, finely chopped

30ml/1fl oz lactose free milk

2 free-range eggs, lightly beaten

salt and freshly ground black pepper

1 fresh flatleaf parsley leaf, to garnish

Gluten free toast to serve


Melt the lactose free butter with the oil in a frying pan over a medium heat. Add the pastrami and fry until cooked through.

Add the lactose free milk and eggs and season well with salt and freshly ground black pepper.

Gently cook the eggs, stirring constantly, until thickened and glossy.

To serve, spoon the scrambled eggs onto a warm plate and garnish with the fresh parsley leaf.  Serve with gluten free toast.

Recipe adapted from: Good Food

Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon
IBS Sano - Low FODMAP Recipes - Logo Background Recipes Recipes
Low FODMAP and Gluten Free Recipes -  Scrambled eggs with pastrami