Make mum feel special on Mother’s day with a breakfast treat suitable for low FODMAP diets.
Ingredients
- 8 slices (100g) leg ham
- 150g baby spinach
- 2 tablespoons finely grated parmesan cheese
- 4 eggs
- 4 slices bread, toasted, buttered, to serve (see notes for Low FODMAP substitution)
Method
- Step 1Preheat oven to 180°C/160°C fan-forced. Lightly grease four 3/4 cup-capacity ovenproof dishes. Line base and sides of each dish with 2 slices of ham.
- Step 2Place spinach in a microwave-safe bowl. Microwave on high (100%) for 1 minute 30 seconds or until just wilted. Transfer spinach to a sieve. Using the back of a spoon, press down on spinach to drain excess liquid.
- Step 3Divide spinach between prepared dishes. Sprinkle each with 2 teaspoons parmesan.
- Step 4Gently crack 1 egg into each dish. Season with salt and pepper. Place dishes on a baking tray. Bake for 16 to 18 minutes or until eggwhite is just set. Remove from oven. Stand for 2 minutes. Serve with toast.
- High protein
- Low carb
- Low fat
- Low kilojoule
- Low sugar
Nutrition
519 kj
Energy
7g
Fat Total
3g
Saturated Fat
1g
Fibre
14g
Protein
233mg
Cholesterol
568.79mg
Sodium
1g
Carbs (sugar)
1g
Carbs (total)
All nutrition values are per serve
Notes
Low FODMAP diet tip: Make this a Low FODMAP recipe by serving with gluten free toast.
- Author: Katrina Woodman
- Image credit: Mark O'Meara
- Publication: Super Food Ideas
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