Ingredients


2 tbsp rapeseed oil

1 zucchini, diced

1 tbsp low FODMAP curry paste

500g tomatoes, chopped

1 red chili, deseeded and finely chopped

small pack coriander, roughly chopped

8 large eggs, beaten

juice 1 lemon


Serves - 4









Method


Heat the oil in a medium non-stick, ovenproof frying pan. Tip in the sliced zucchini and cook over a medium heat for about 5 mins until soft.

Add the low FODMAP paste and fry for 1 min more, then tip in the tomatoes and half the chili. Cook until the mixture is thick and the tomatoes have all burst.

Heat the grill to high. Add half the coriander to the eggs and season, then pour over the spicy zucchini mixture.

Stir gently once or twice, then cook over a low heat for 8-10 mins until almost set. Transfer to the grill for 3-5 mins until set, serve with gluten free naan or gluten free pita.


Recipe adapted from: Good Food

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