2 whole eggs and 3 egg whites

1 tsp olive oil

1 red pepper, deseeded and finely chopped

1 tsp Chopped chives

few slices wafer-thin extra-lean ham, shredded

25g reduced-fat mature cheddar

Gluten free toast, to serve


Mix the eggs and egg whites with some seasoning and set aside.

Heat the oil in a medium non-stick frying pan and cook the pepper for 3-4 mins.

Throw in the chives and cook for 1 min more.

Pour in the eggs and cook over a medium heat until almost completely set.

Sprinkle on the ham and cheese and continue cooking until just set in the centre, or flash it under a hot grill if you like it more well done.

Serve straight from the pan with the green part of the scallion sprinkled on top and some gluten free toast.

Recipe adapted from: Good Food

Recipes Gluten Free and Low FODMAP Recipe - Skinny pepper, tomato & ham omelette
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