Ingredients


1 small potato, cut into 2cm dice

1 tsp olive oil

50g bacon, chopped

2-3 eggs

chopped parsley

25g grated cheddar

To serve

1 handful baby spinach leaves

1 tomato chopped








Method


Cook the potato in boiling water for 8-10 mins or until tender.

Drain and allow to steam-dry. Heat oil in an omelette pan, add bacon and cook for 2 mins.

Add the potato and cook for a further 5 mins until the potato starts to crisp.

Spoon pan contents out, wipe pan and cook a 2 or 3-egg omelette in the same pan.

When almost cooked, scatter with the bacon and potato, parsley and cheese.

Fold the omelette in the pan and cook for 1 min more to melt the cheese.

Serve with the chopped tomato and baby spinach scattered around.


Recipe adapted from: Good Food

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Low FODMAP Recipe and Gluten Free Recipe - Bacon, potato & cheese omelette IBS-Health.com
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*We recommend the help  of a registered dietician