1 plum tomato

Olive oil

1 tbsp grated parmesan (or vegetarian alternative)

2 large free range eggs

Lactose free cream

toasted gluten free ciabatta, to serve

a few torn basil leaves

Serves - 1


Cut a plum tomato into wedges and cook in the olive oil for about a minute.

Stir 1 tbsp of grated Parmesan into the eggs with the lactose free cream then add to the pan and scramble. Spoon the eggs onto a serving plate.

Scatter over a few torn basil leaves, some extra Parmesan and serve with toasted gluten free ciabatta on the side.

Recipe adapted from: Good Food
Share on Facebook Share on Twitter Share on LinkedIn Share on Tumblr Share on Google Bookmarks Share on Reddit Share on Stumble Upon
FODMAP Food List - Full List *We recommend the help  of a registered dietician Tomato, basil & Parmesan scrambled eggs - Low FODMAP Recipe and Gluten Free Recipe #lowfodmaprecipe #glutenfreerecipe #lowfodmap #glutenfree