I am always looking for FODMAP breakfast recipes that are not only great for breakfast but also brunch, lunch or even dinner! I can’t be the only one that loves eggs for dinner? Not only is it a great source of protein but I also love sneaking in vegetables wherever I can. Egg dishes are also a popular option for breaking the fast during Yom Kippur, the day of atonement. Typically you will find breakfast type dishes (like this frittata) served as the evening meal as they are lighter than a meat heavy menu.
In the past, eggs have gotten a bad reputation due to concerns of high cholesterol but there are SO many awesome health benefits that include:
- Reduce risks of heart disease & improve cardiovascular function
- High in protein & can help with weight loss
- Help maintain liver function & brain health
- Protects eye and keeps skin healthy
A egg dish filled with vegetables that is perfect for breakfast, brunch and even dinner!
- 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
- 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.
Feel free to explore with other FODMAP-safe vegetables!
Keywords: FODMAP breakfast recipes, FODMAP breakfast, egg recipes