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Low FODMAP Recipe :  Spinach and Ham Scrambled egg


Ingredients

half a gluten free muffin

handful baby spinach leaves

scrambled eggs (see recipe link below)

a slice of ham off the bone, or prosciutto

tomato chutney, to serve

Method

Halve and toast a gluten free muffin. Add a handful of baby spinach leaves to the scrambled egg at the last moment and fold in until just wilted. Top half of the muffin with a slice of ham off the bone or prosciutto, then pile on the scrambled eggs. Serve with the top of the muffin and a spoonful of tomato chutney on the side.

Recipe from Good Food magazine, March 2003



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