Want more Low FODMAP breakfast ideas? Try our Low FODMAP Strawberry Chia Pudding or Low FODMAP Overnight Oats for another easy way to start the day.
Low FODMAP Scrambled Egg & Potato Bowl
Description
This low FODMAP breakfast bowl combines fluffy scrambled eggs, crispy golden potatoes, wilted spinach, and fresh chives for a simple, filling breakfast. It is made without onion or garlic and is ready in about 20 minutes.
Ingredients
Instructions
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Prepare the potato: Cut the potato into small, evenly sized cubes so it cooks quickly and evenly.
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Cook the potatoes: Heat the garlic-infused olive oil in a non-stick frying pan over medium heat. Add the potatoes, season lightly with salt and black pepper, and cook for 10–12 minutes, turning occasionally, until golden and tender.
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Whisk the eggs: While the potatoes cook, whisk the eggs and lactose-free milk together in a small bowl.
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Remove the potatoes: Transfer the cooked potatoes to a serving bowl and keep warm.
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Wilt the spinach: Add the butter to the same pan, if using. Add the spinach and cook for 30–60 seconds until just wilted.
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Scramble the eggs: Pour in the egg mixture. Reduce the heat and gently stir with a spatula until the eggs form soft, creamy curds.
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Assemble the bowl: Spoon the scrambled eggs and spinach over the crispy potatoes.
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Finish and serve: Sprinkle with fresh chives and extra black pepper if desired. Serve immediately.
Note
Use garlic-infused olive oil instead of fresh garlic.
Avoid onion powder and garlic powder during the low FODMAP elimination phase.
Use lactose-free milk or leave the milk out completely.
For a dairy-free version, omit the butter and use extra garlic-infused olive oil.
Individual FODMAP tolerance can vary, so adjust portion sizes and additional ingredients based on your own tolerance.
