Low FODMAP Recipe for Veggie breakfast bakes



Ingredients


4 hash browns


8 tomatoes, halved


2 tsp olive oil


200g bag spinach


4 eggs




Method


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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