2 tbsp olive or rapeseed oil

175g feta cheese, sliced

500g pumpkin diced

2 red chilies, seeded and finely chopped

2 tsp balsamic vinegar

small bunch mint, roughly chopped

6 eggs, beaten


Heat half the oil in a large frying pan. Cook the fetafor 1-2 mins on each side until golden, remove from the pan and set aside.

Add the remaining oil to the pan, then cook the pumpkin for about 10 mins, until soft and starting to colour.

Add the chili and cook for a further 2 mins. Pour over the vinegar, then put the feta back into the pan, scatter over the mint and pour on the eggs. Cook for 5 mins until the base is set.

Heat the grill to high. Flash the omelette under the grill for 5 mins until puffed up and golden. Serve immediately or allow to cool and serve cold with a salad if you like.

Recipe adapted from: Good Food

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Low FODMAP Recipe and Gluten Free Recipe - Pumpkin, feta& chili omeletteContentsIBS  FODMAP Home