I have a special recipe to share with you today and I am sure you will love it: Low Fodmap Masala Omelette.
What is a “masala omelette” you may ask? Well, it’s the Indian version of an omelette, mostly found in South Indian cuisine. Its main ingredients are eggs, herbs, tomatoes and spices that vary by region. In fact, some variations include grated coconut, ground black pepper, curry leaves, and grated cheese.
Today I will share my Low Fodmap adapted version which uses the green parts of green onions instead of regular onions and my Home-made Low Fodmap Garam Masala instead of the store-bought one. If you are not on the Low Fodmap diet, you can use regular onion and regular garam masala.
I am a big fan of omelettes and frittata and they are my saviour whenever we travel as it’s something I always eat at the hotel’s breakfast buffet. I usually make Italian frittata – see my Artichoke Frittata, my Potato Frittata, or my Ham and Cheese Frittata Roll – but sometimes I like to add a little spice to my day. And that’s when I make this delicious (and easy) Low Fodmap Masala Omelette.
Serve it with a wedge of lime and toasted bread for the perfect breakfast or lunch… or brunch!
Enjoy and don’t forget to check out my video recipe and to leave a comment in the section below to let me know how you like it!
Low Fodmap Masala Omelette
- 2 eggs
- 2 tbsp spring onions green parts only, sliced
- ½ tomato small, chopped
- 2 tbsp coriander leaves chopped
- ¼ tsp low fodmap garam masala
- Salt to taste
- 1 tbsp vegetable oil for cooking
- 1 lime wedge to serve
In a medium bowl, whisk the eggs.
Add the spring onions, tomato, coriander leaves, garam masala, and salt. Whisk to combine.
Put a tablespoon of vegetable oil in a non-stick frying pan and when hot pour the egg mix in it. Cook on a low fire until golden on one side.
Flip the omelette over carefully and finish cooking.
When ready, slide the omelette onto a serving plate and enjoy with some freshly squeezed lime juice and low fodmap toasted bread.
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