1 tsp olive oil

2 eggs, lightly beaten

4 tomatoes, roughly chopped

25g feta cheese, crumbled

mixed salad leaves, to serve


Heat the oil in a small frying pan, add the eggs and cook, swirling the eggs with a fork as they set.

When the eggs are still slightly runny in the middle, scatter over the tomatoes and feta, then fold the omelette in half.

Cook for 1 min more before sliding onto a plate. Serve alongside a mixed leaf salad.

Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Tomato & feta omelette
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