Low FODMAP Greek Scrambled Eggs

Name: Low FODMAP Greek Scrambled Eggs
Yield: 2
Ingredients: 1 medium common tomato (finely diced); 1 fresh parsley (finely chopped); 1 fresh chives (finely chopped); 2 garlic infused oil*; 2 olive oil; 3 large egg; 1 salt & pepper; 4 low FODMAP bread*; 4 butter or dairy free spread*

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Ingredients

Instructions

Dice the tomato - traditionally the tomato would be grated but I couldn’t be bothered doing this and finely dicing them work well. In a small bowl beat the eggs.
Heat a medium-sized frypan over medium heat. Add the garlic infused oil and fry the diced tomato for 2 to 3 minutes, stirring often until the juice reduces (you don’t want soggy eggs).
Next add the olive oil, chives and parsley to the pan, then pour over the eggs. Season with salt and pepper. Allow the egg mixture to sit for 10 seconds, stir, let sit for a few more seconds then gently fold the egg batter 2 - 3 times until the eggs are cooked to your desired texture.
Serve the low FODMAP Greek scrambled eggs immediately with a side of buttered toast.
If you want to boost the flavour even more then try adding some crumbled feta or a small pinch of chilli flakes.