Low FODMAP Veggie Omelet

Ingredients

• 2 eggs
• salt and pepper
• 1 tbsp unslated butter
• 1 Tbsp garlic infues olive oil
• 50 g cherry tomatoes (sliced in half) ((1/2 cup))
• 80 g canned mushrooms
• 40 g spinach ((1 cup))
• 1/4 avocado
• 30 g lactose-free cream cheese ((1/4 cup))
• 30 g feta cheese ((1/4cup))
• 1/2 lime
• 1 tsp garlic infused olive oil
• salt & pepper (according to taste)
• chili flakes (optional)

Instructions

1. 1

   Heat garlic infused olive oil in a medium skillet over medium to medium-high heat. Add cherry tomatoes, canned mushrooms and spinach. Season with salt and pepper and sauté or a couple of minutes, until the tomatoes are softened and the spinach wilted.

2. 2

   In a medium bowl, mash the avocado and mix it with the cream cheese, the feta cheese and a tespoon of the garlic infused olive oil. Squeeze lime juice and season with salt and pepper according to taste

3. 3

   In a bowl, whisk the eggs and season with salt and pepper

4. 4

   In an 8-inch nonstick skillet over medium-low heat, melt the butter.

5. 5

   Add the eggs to the skillet and cook without stirring until the edges begin to set. With a silicone spatula, push the edges toward the center of the pan and tilt the pan so the uncooked eggs move to the edge. Repeat until the eggs are somewhat set but still a little soft in the center, about 6 minutes.

6. 6

   Place the creamy avocado and feta cheese filling ,and the sautéd veggies in a line down the center of the omelette and cook for about 1 minute longer, or until the eggs are mostly set but still a little soft in the center.

7. 7

   Slide the spatula around one side of the omelette at the edge to loosen it. Slip it under the eggs, and use it to carefully fold the omelette in half. Slide the spatula under the folded omelette to loosen it from the pan. Tilt the pan over a plate and use the spatula to nudge it onto the plate.

8. 8

   And your omelet is ready! It's Best served warm!