1 tbsp thyme
2 tbsp olive oil
salt and freshly ground black pepper
For the chili scrambled eggs
3 tbsp lactose/dairy free butter
2 free-range eggs, lightly beaten
1 pinch chili flakes
1 pinch saffron
3 tbsp lactose/dairy free double cream
Gluten free bread
Lactose free cheese
Preheat the oven to 200C/400F/Gas 6. Place the zucchini in a baking tray with the thyme, olive oil and season well.
Roast in the oven for 15 minutes. When slightly cooled slice the zucchini.
For the chili scrambled eggs, melt the butter in a non-stick frying pan. Add the eggs, chili, saffron and cook for two minutes.
Stir in the lactose free cream, zucchini and season. Serve the roasted zucchini alongside the chili eggs and top with grated cheese.
Recipe adapted from: Good Food
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