Veggie Egg Scramble
(Yield: 1 serving)
Start your day on a warm, savory note with this fluffy low-FODMAP veggie egg scramble that is 100% SIBO-friendly. Three large eggs are scrambled to soft perfection with tender baby spinach, crisp red bell pepper, and mild green onion tops, then topped with melted, lactose-free shredded cheddar cheese and a pinch of fresh chives. Served alongside roasted potatoes or a slice of classic long-fermented sourdough, this colorful, single-serving breakfast delivers comforting diner-style goodness in under 10 minutes.
Crafted specifically to support gentle digestion, this gluten-friendly and lactose-free scramble offers a high-protein start to your morning without any gut-disrupting high-FODMAP ingredients. By swapping out raw garlic and white onion for green onion tops and fresh chives, and using lactose-free cheddar cheese, you can enjoy a rich, cheesy egg dish completely free of bloating, gas, or IBS flare-ups. It is an ideal, fast-prep choice for anyone following a strict SIBO diet, managing gut sensitivity, or looking for a clean, macro-balanced breakfast.
Ingredients
- 3 Large Eggs
- ½ Cup Baby Spinach
- ¼ Cup Diced Red Bell Pepper
- 2 tbsps. Sliced Green Onion Tops
- ¼ Cup Lactose-free Shredded Cheddar Cheese
- 1 tsp. Olive Oil
- 1 tbsp. Chopped Fresh Chives
- Salt and Black Pepper, to Taste
Preparation
Step 1
Heat olive oil in a non-stick skillet over medium heat.
Step 2
Add red bell pepper and cook for 2–3 minutes until slightly softened.
Step 3
Add spinach and green onion tops and cook until spinach begins to wilt.
Step 4
Whisk eggs with salt and pepper.
Step 5
Pour eggs into the skillet and gently scramble with the vegetables.
Step 6
Cook until eggs are set but still soft.
Step 7
Sprinkle cheddar cheese over the eggs and allow it to melt.
Step 8
Finish with fresh chives and serve.
     Serving Suggestions
      Serve with:
- 1 slice traditional long-fermented sourdough toast
- Roasted potatoes
