Low FODMAP Recipe for Veggie breakfast bakes


4 hash browns

8 tomatoes, halved

2 tsp olive oil

200g bag spinach

4 eggs


Heat oven to 200C/180C fan/gas 6.

Put the mushrooms and tomatoes into 4 ovenproof dishes.

Drizzle over the oil between the dishes  and some seasoning, then bake for 10 mins.

Meanwhile, put the spinach into a large colander, then pour over a kettle of boiling water to wilt it.

Squeeze out any excess water, then add the spinach to the dishes.

Make a little gap between the vegetables and crack an egg into each dish.

Return to the oven and cook for a further 8-10 mins or until the egg is cooked to your liking.

Recipe from Good Food magazine, February 2012

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