Yield: 4 servings
Cuisine: Lacto-Ovo Vegetarian
Meal type: Breakfast
Low FODMAP, Gluten free
Ingredients:
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8 large eggs
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⅓ cup lactose free milk
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Pinch of fine sea salt
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Freshly ground black pepper
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1 tablespoon unsalted butter
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3 cups baby spinach, roughly chopped
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4 ounces goat cheese, crumbled (about 1 cup)
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½ cup chopped yellow bell peppers
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⅓ cup tomatoes (CANNED, CHERRY, PLUM & COMMON BEEFSTEAK)
Optional, for serving:
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You can garnish with parsley, cilantro/coriander, and serve with toasted gluten free bread (I prefer Udi’s but you can go with whichever brand you like)
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You can also add ½ cup of fresh blueberries to complete your breakfast!
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Pair it up with your black coffee or green tea for a quick pick me up!
Instructions:
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Crack the eggs into a large bowl. Add the milk, salt and about 10 twists of black pepper. Whisk until the mixture is thoroughly combined and pure yellow. Be sure to have your remaining ingredients prepped and ready, because this recipe comes together quickly once you start cooking.
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Warm a medium skillet over medium heat. Add the butter and let it melt.
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Add the bell peppers and cook until it reaches the consistency you want.
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Add tomatoes to it, and cook for about a minute.
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Then, add the spinach and cook, stirring with a silicone or rubber spatula, until the spinach is wilted and bright green, about 1 to 2 minutes.
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Pour the eggs into the skillet and reduce the heat to medium-low. Use your spatula to gently stir and push the eggs around the skillet until the eggs are clumpy but still slightly wet, about 3 to 5 minutes.
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Remove the skillet from the heat. Add the goat cheese, and gently stir to combine. Divide the mixture into bowls. Garnish with optional parsley/cilantro/coriander.
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Serve immediately with gluten free toast, blueberries, and tea/coffee if you’d like.
*This recipe was adapted from the original version which can be found at https://cookieandkate.com/2018/creamy-scrambled-eggs-recipe/
And a big thank you to Vidhi J. Patel for her fabulous help researching and putting this recipe together! :)