Vegetable Omelette
A colourful, protein-rich omelette with red pepper, spinach and salty feta — ready in 15 minutes.
Why this recipe is FODMAP-safe
Every ingredient here is naturally FODMAP-free in the amounts used — the only thing to watch is which colour of pepper you reach for.
- ✓Red bell pepperRed, yellow and orange peppers are FODMAP-free. Green bell pepper is higher in fructans, so save it for another dish.
- ✓Feta cheeseA soft cheese that's naturally low in lactose — safe in the portion used here.
- ✓Eggs & spinachBoth completely FODMAP-free. Spinach is safe up to 3 cups raw. Learn more →
Ingredients
- 3EggsFODMAP-free ↗
- 75g (½ pepper)Bell pepper, red, sliced
- 30gSpinach
- 30gFeta cheese, crumbled
- 10mlOlive oilSafe to use liberally ↗
- HandfulFresh basil
Method
- 1Whisk the eggs
Whisk the eggs in a bowl with a pinch of salt and pepper.
- 2Heat the pan
Heat the olive oil in a non-stick pan over medium heat.
- 3Pour and swirl
Pour in the eggs and swirl the pan to coat the base evenly.
- 4Add the filling
When the eggs are nearly set, scatter the red pepper and spinach over one half.
Key tip: Add the filling while the top is still slightly wet — it helps everything fold together neatly. - 5Fold and finish
Fold the omelette in half, cook for 1 minute more, then top with crumbled feta and fresh basil to serve.
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