Open Faced Omelette Sandwich (Low FODMAP)
On the Low FODMAP diet and looking for breakfast ideas? Check out this delicious and easy Low FODMAP open face egg sandwich!
Equipment
- whisk
- bowl
- frying pan
Ingredients
- 2 slices traditional sourdough or gluten free bread
- 2 eggs
- 1/4 cup ham, diced
- 1 tbsp cream cheese
- 1/4 red pepper, diced
- 5 oyster mushrooms, diced
- 1/2 tomato, diced
- 1 tbsp green onion, chopped
- 1/4 cup spinach, chopped
- salt and pepper to taste
Instructions
- Whisk eggs, salt and pepper together in a bowl
- Heat frying pan over medium-high heat and place a tsp of butter
- Add green onions and cook for two minutes
- Add red peppers, ham, mushrooms, spinach and tomato. Cook until soft
- Pour whisked eggs into the pan and gently stir to combine
- Reduce heat to medium and cook for 5 minutes on each side
- Toast bread and spread cream cheese on top. Serve with omelette on top of the toast open faced
Notes
Play with flavour: spread some hummus or guacamole onto the bread before assembling the sandwich. Try adding in some fresh dill or basil for a fresh burst of flavour!