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Low-FODMAP Omelette

A *fancy* and FODMAP friendly meal all made in your own kitchen!


Sometimes I am totally craving going out to brunch and getting a fancy omelette, but two things stop me. One: my bank account. I wish I could always go out to brunch, but unfortunately, that's not financially sustainable. Two: Some of the things I love adding to an omelette can sometimes have higher fodmap versions which I may struggle with. This at-home fancy and fun omelette is a great way to balance your cravings, save some money, and reduce a chance of flares! Plus, it only takes a few minutes and you can swap/change ingredients as you like! Check out the fun recipe below!

This picture of the creation I've made a few times got a little well done, but it still tastes brilliant. Filled with low-fodmap veggies and tasty cheese, this mouth-watering omelette will satisfy your tastebuds, stomach, and health needs! The cheese gets warm and melty and cuts so well with the tomatoes and pesto!


Try the recipe below yourself to enjoy!


Ingredients

  • Egg ( I used one large, but you can also increase other ingredients a tiny bit for two!)

  • Splash of Low FODMAP Milk

    • I use Fairlife Fat free (also lactose free milk) which has extra protein which I LOVE

    • You can also make this dairy-free by using a plant milk!

  • 1.5 tablespoons diced orange bell pepper

  • 2 tablespoons torn up/chopped spinach

  • 1 tablespoon diced tomato ( I have also used sundried tomatoes in the same quantity for Low FODMAP purposes and this was very tasty!!)

  • 1.5 tablespoons SMALL broccoli florets from frozen broccoli bag (or small florets or chopped cooked broccoli)

  • 1.5 tsps of goat cheese

  • 2 tsps Low FODMAP pesto ( I didn't quite have enough olive oil this time so mine is a little solid, but in general this is a great recipe!!).

  • 1/2 tsp oregano

  • 1/4 tsp pepper

  • Additional option (would probably want another egg for this): Add low fodmap freezer turkey sausage for more protein!

Steps

  1. Dice/chop necessary vegetables.

  2. Add vegetables, egg, and milk to a bowl.

  3. Whisk till thoroughly mixed.

  4. Have the goat cheese and pesto ready off to the side.

  5. Heat and spray pan (or use a good non-stick one). I spray with extra-virgin olive oil spray.

  6. Pour mixture on to pan with heat at medium-low. Let cook. Do not stir.

  7. Check periodically to see whether the other side (pan side) is solidifying using a spatula. Once it just begins solidifying, add little blots of goat cheese and pesto around the cooking omelette.

  8. Once finished adding goat cheese and pesto, go under one edge of the omelette with a spatula and fold one half of the omelette onto the other.

  9. Let cook a little longer so that you know that the "inside" is getting cooked. Make sure to flip back and forth on the sides so that one side doesn't burn. You can also hold it "upright" a little so that the bottom gets cooked. Transfer to plate once cooked.

  10. Top with more pesto and enjoy!

Try it out!

Try out this absolutely delicious and healthy morning option and let me know how you like it on Instagram or by commenting below!

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