Scrambled Eggs with Spinach
Creamy, protein-packed, and ready in 10 minutes — with zero FODMAP swaps required.
Why this recipe is FODMAP-safe
No swaps needed here — eggs, spinach, cheddar and olive oil are all naturally free of FODMAPs in normal portions, so this is one of the simplest safe breakfasts you can make.
- ✓EggsCompletely FODMAP free — one of the most reliable proteins for sensitive guts. Learn more →
- ✓Cheddar cheeseA hard, aged cheese — very low in lactose, safe in normal portions.
- ✓SpinachSafe up to 3 cups raw, so 1 cup wilted here is well within range.
Ingredients
- 3EggsFODMAP-free ↗
- 30gSpinach
- 30gCheddar cheese, grated
- 5mlOlive oilSafe to use liberally ↗
- To tasteSalt & pepper
Method
- 1Heat the pan
Warm the olive oil in a non-stick pan over medium heat.
- 2Whisk the eggs
Whisk the eggs in a bowl with a pinch of salt and pepper until just combined.
- 3Cook gently
Pour the eggs into the pan. Stir gently and continuously with a spatula as they begin to set.
- 4Add spinach and cheese
When the eggs are nearly set but still soft, fold in the spinach and grated cheddar.
Key tip: Take the pan off the heat a moment before you think the eggs are ready — residual heat finishes the job and keeps them creamy rather than rubbery. - 5Serve immediately
Cook for 30 seconds more until the spinach wilts and the cheese melts through, then serve straight away.
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