Low-FODMAP Sunshine Scramble: My Go-To GF Breakfast (Print Version)
A comforting, low-FODMAP, and gluten-free breakfast scramble that's as easy as it is delicious. Perfect for sensitive tummies and busy mornings!
# Recipe Info:
Prep Time: 5 Minutes minutes
Cook Time: 10 Minutes minutes
Total Time: 15 minutes
Servings: 2 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Low-FODMAP, Gluten-Free
# Ingredients:
→ Base Eggs
01 -
2 large free-range eggs
→ Low-FODMAP Veggies
02 -
1 cup spinach
03 -
1/2 green bell pepper, diced
→ Flavor Boosters
04 -
1/2 tsp turmeric
05 -
1 tsp grated fresh ginger
06 -
Pinch of red pepper flakes (optional)
→ The Good Fat
07 -
1 tbsp olive oil or coconut oil
→ Finishing Touch
08 -
2 tbsp lactose-free feta cheese, crumbled (or goat cheese)
# Instructions:
01 -
Chop the bell pepper and spinach.
02 -
Grate the fresh ginger and measure out the turmeric and red pepper flakes.
03 -
Whisk the eggs in a bowl with a pinch of salt and pepper.
04 -
Heat the oil in a pan over medium heat. Add the chopped veggies and sauté until softened.
05 -
Pour the whisked eggs into the pan with the veggies. Stir gently until the eggs are just set.
06 -
Sprinkle the feta cheese over the scramble and let it melt slightly.
# Notes:
01 -
Don't overcook the eggs for a fluffy scramble. Get the pan hot enough before adding oil to prevent sticking. Spinach is my go-to low-FODMAP green, but kale works great too! A sprinkle of lactose-free feta adds a delicious tang, but goat cheese is a fantastic swap. This scramble keeps well in the fridge for up to 3 days, but reheating it gently on the stovetop gives the best results—microwaving can make it a bit rubbery.
# Equipment Needed:
01 -
Non-stick skillet
02 -
Whisk
03 -
Grater
04 -
Cutting board
05 -
Knife
# Nutrition (Per Serving):
Calories: 200
Total Fat: 15g
Total Carbohydrate: 5g
Protein: 12g