Want more Low FODMAP breakfast ideas? Try our Low FODMAP Sweet Potato Breakfast Hash with Eggs, Low FODMAP Strawberry Chia Pudding or Low FODMAP Overnight Oats for another easy way to start the day.
You can also browse our growing collection of Low FODMAP breakfast recipes as we continue adding new ideas.
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.
