2 zucchini

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

To serve

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

Check out top IBS articles:

New Low FODMAP Recipes
ContentsIBS  FODMAP Home
Share on FacebookShare on TwitterShare on LinkedInShare on TumblrShare on Google BookmarksShare on RedditShare on Stumble Upon
Low FODMAP Recipe and Gluten Free Recipe - Roasted zucchini with chili scrambled eggs