Description
A egg dish filled with vegetables that is perfect for breakfast, brunch and even dinner!
Ingredients
Scale
- 12 eggs
- 1/2 cup plain, dairy-free yogurt
- 1/3 cup red bell peppers, diced
- 1/3 cup zucchini, diced
- 1/3 cup spinach, chopped
- 1 tbsp fresh basil, chiffonaded (optional)
- Nonstick cooking spray
- Salt and pepper to taste
Instructions
- Preheat oven to 400 degrees.
- Whisk eggs in a large bowl, add yogurt and gently mix together. Set aside.
- On medium-high heat spray a small nonstick pan with nonstick cooking spray. Saute vegetables for 4-6 minutes.
- Using a cast iron skillet or a 8 x 8 oven safe dish, pour vegetables to the bottom of the pan. Add the whisked eggs on top, basil and season with salt and pepper.
- Bake for 30-35 minutes or until eggs have set. Let sit for 5 minutes before cutting in.
Notes
Feel free to explore with other FODMAP-safe vegetables!
Keywords: FODMAP breakfast recipes, FODMAP breakfast, egg recipes
