Low FODMAP Bruschetta Omelette 🍳🍅
Enjoy a low FODMAP bruschetta omelette for breakfast with fresh vegetables and herbs.
-2 roma tomatoes (diced)
-1 tbsp olive oil
-Salt and pepper (to taste)
-6 fresh basil leaves (torn)
-2 tbsp aged cheddar cheese (crumbled)
-4 large eggs
-2 tbsp butter
Mix tomatoes, olive oil, salt, and pepper in a small bowl and set aside.
Add eggs to a mixing bowl and gently stir with a fork so that the yolks blend.
Warm a frying pan on medium heat and add 1 tbsp butter.
Add 1/2 cup of eggs and shuffle it back and forth so the eggs evenly coat the pan.
Swish the top liquid egg portion around while cooking to ensure eggs cook through.
Once almost fully cooked, add basil, cheese, and 1/2 cup of bruschetta mixture to center of eggs.
Gently fold over one side and slide the omelette onto your plate.
Repeat with the rest of the mixture. Enjoy!