1 plum tomato

Olive oil

1 tbsp grated parmesan (or vegetarian alternative)

2 large free range eggs

Lactose free cream

toasted gluten free ciabatta, to serve

a few torn basil leaves


Cut a plum tomato into wedges and cook in the olive oil for about a minute.

Stir 1 tbsp of grated Parmesan into the eggs with the lactose free cream then add to the pan and scramble. Spoon the eggs onto a serving plate.

Scatter over a few torn basil leaves, some extra Parmesan and serve with toasted gluten free ciabatta on the side.

Recipe adapted from: Good Food

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Low FODMAP & Gluten free Recipe - Tomato, basil & Parmesan scrambled eggs