Low Fodmap Mediterranean Omelet

Ingredients

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Red bell pepper

  Sweet, raw

  ¼ cup, sliced or 23g

• Spinach

  Frozen, chopped or leaf, unprepared

  2 cup or 312g

• Tomatoes

  Orange, raw

  ¼ cup, chopped or 40g

• Olives

  Ripe, canned (small-extra large)

  ¼ cup or 34g

• Oil

  Submarine Sandwich - Wegmans

  200g

• Egg

  Whole, fresh eggs

  3 extra large or 168g

• Feta cheese

  ¼ cup, crumbled or 38g

• Tomatoes

  Orange, raw

  ¼ cup, chopped or 40g

• Olives

  Ripe, canned (small-extra large)

  ¼ cup or 34g

• Parsley

  Raw

  100g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Heat olive oil in a nonstick skillet over medium-high heat. Add bell pepper; saute 3 minutes. Stir in spinach, tomatoes and kalamata olives; cook until spinach is just wilted. Remove mixture from pan and set aside.
2. In now empty pan, add 1 tsp. cooking oil and rotate to coat. Add half of whisked egg mixture. Using a spatula, gently push eggs from edges toward center, allowing for uncooked egg to cook. Continue cooking, pushing and tilting pan until egg is fully set. Scoop half of vegetable filling onto one half of the omelet. Fold omelet in half with spatula or turner and slide out of pan. Repeat process with remaining egg and vegetable mixture.
3. Top each with (optional) crumbled feta, tomato, olives and parsley. Season with salt and pepper. Enjoy!
4. Recipe by: Em Schwartz, MS, RDN (source: http://www.funwithoutfodmaps.com/low-fodmap-mediterranean-omelet/)

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