2 tbsp oil

90g tomatoes, halved

4 scallions, chopped

60g feta, cut into small cubes

3 eggs, beaten

1 tsp snipped chives

110g spinach

Serves - 1


Heat the oil in a non-stick pan on a low-medium heat. Add the tomatoes and scallions, and cook gently for 3-4 mins until softened.

Add the feta and cook for 1 min to warm through, then pour in the eggs and chives.

Season with pepper and keep stirring to scramble the eggs. Put a handful of the spinach on a plate and top with the eggs. Serve the rest of the spinach on the side.

Recipe adapted from: Good Food
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FODMAP Food List - Full List *We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Scrambled egg & feta hash