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Scrambled egg and veggie breakfast
fitfodmapfoodieuk

Low FODMAP Scrambled Egg and Veggie Breakfast

Eggs are my favourite ingredient for breakfast. Eaten as scrambled, fried, boiled, poached, an omelette many more! This time I had this lovely smokey bacon and I decided to make a Low FODMAP Scrambled Egg and Veggie Breakfast, with some other additions, in this case rice cakes and cheese open sandwiches (or canapés). 
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Prep Time 10 minutes
Servings: 1
Course: Breakfast
Cuisine: British, Polish
Calories: 476
Ingredients Equipment Method Notes

Ingredients
  

  • 2 eggs
  • 30 g smoked bacon lardons
  • 1 piece spring onion green part only
  • 4 cherry tomatoes
  • 70 g cucumber
  • 2 rice cakes
  • 40 g 2 slices Swiss cheese
  • 1 tsp. instant coffee powder
  • 50 ml lactose free 2% milk

Equipment

  • non stick pan

Method
 

  1. Wash all of the vegetables stated in the recipe.
  2. Peel the cucumber and slice it lenghtways. Chop the cherry tomatoes in half.
  3. Arrange both on a plate, with a rice cakes with a cheese on top.
  4. Now place the smoked bacon lardon in a hot non stick pan.
  5. Fry until golden and crunchy. Then break the two eggs in the pan, sprinkle with the green past of the spring onion and mix, cooking on a low heat. Eggs are the best cooked on low, otherwise they turn stiff and not so creamy.
  6. When cooked, place the scrambled eggs on the plate.
  7. Enjoy this breakfast with a lactose free milky coffee.

Notes

This Low FODMAP Scrambled Egg and Veggie Breakfast is a great Low FODMAP breakfast before a busy day or after a workout. It will keep you going and until lunch!