2 gluten free pitta bread

2 egg

1 tbsp lactose free cream

25g cheddar, grated

1 tsp chopped chives

1 tsp oil

2 tomatoes, diced

1 tbsp diced cucumber (optional)


Beat together eggs, lactose free cream, cheese and chives with a little seasoning. Heat oil in a pan, then add tomatoes and warm through, then pour in egg mixture. Cook over a low heat, stirring, until eggs are just set.

Trim off one of the long edges of the gluten free pitta bread, put the pitta in the toaster on a medium setting for a second or two, then pop it up and open it like they do in kebab houses, being careful it doesn’t split. (Warming the bread first makes this easier.) If the pitta doesn’t fit your toaster, use the grill, or try mini pittas.

Stuff the scrambled egg inside the pocket and close by gently pressing it down. Serve immediately.

Recipe adapted from: Good Food

New Low FODMAP Recipes Low FODMAP Diet - Food Lists click here FODMAP Food List - Full List
Low FODMAP Recipe and Gluten Free Recipe - Breakfast pitta
*We recommend the help  of a registered dietician
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon